Tuesday, March 24, 2009

Pâte Brisée~Part Two

When you are ready to use your pie crust, you need to thaw it up to room temperture, or just a bit cooler than that. If you chilled it for 45 minutes, then 10 minutes should be enough time...If it was chilled overnight, or longer, keep it out for about a half hour.
Then place the disc of dough on a well floured work surface.

Roll the dough out into a large circle, until it is about an 1/8" thick. I have never successfully rolled out a pie crust into a perfect circle. And it really doesn't matter, as long as it's big enough to fit in your pie plate.

Fold the round into quarters.

Then put it into the pie plate, so that the point is at the center.

Unfold it.

Gently fit it into the bottom edges of the dish.

Fold the edges under themselves & crimp the edges however you like....or, you can just leave it rustic. I like to do this, because it looks homemade. If the overhang is longer than an inch or so, just trim off the excess before doing this.

Chill for 30 minutes & preheat the oven to 375 degrees while you are waiting.

Once chilled, line the shell with aluminum foil. Then line the bottom with pie weights.

Bake for 15 minutes.
Remove the foil & bake for another 5-7 minutes,

or until golden brown.
At this point it has been "partially" baked & is ready to fill with whatever you are making...I will be using it for a quiche.


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