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    You are in: Home / Recipes / Pate Brisee Food Processor Pie Crust (Real Simple) Recipe
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    Pate Brisee Food Processor Pie Crust (Real Simple)

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Jostlori's Note:

    This recipe is from the Real Simple website and is super easy. This is a sweet sugar crust that can be rolled or patted into the pie pan. You can adjust the sugar to taste. I like this recipe a lot because it doesn't use shortening - an ingredient that is expensive and hard to find where I live.

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    Ingredients:

    Serves: 1

    Yield:

    9

    Units: US | Metric

    Directions:

    1. 1
      To Make Crust:.
    2. 2
      In a food processor, pulse the flour, butter, sugar, and salt until the mixture resembles coarse meal with a few pea-size clumps of butter remaining.
    3. 3
      Add 2 tablespoons of the water. Pulse until the mixture holds together when squeezed but is still crumbly (add more water, a little at a time, as necessary). Avoid overprocessing, which will make the dough tough.
    4. 4
      Place the still crumbly mixture on a sheet of plastic wrap. Shape it into a 1-inch-thick disk, using the plastic wrap to help. Wrap tightly and refrigerate until firm, at least 1 hour and up to 3 days. (The dough can be frozen at this point for up to 2 months.).
    5. 5
      NOTE - you can also pat the crust into the pie pan at this point, then refrigerate at least one hour before baking.
    6. 6
      To Prepare Crust for Baking:.
    7. 7
      Place the disk of dough on a floured piece of parchment or wax paper. Using your knuckles, make indentations around the perimeter of the dough (this will help prevent cracking when you roll the dough out).
    8. 8
      With a floured rolling pin, roll the dough into an 12-inch circle (work from the center outward, and use the parchment to rotate the dough). Flour the rolling pin, parchment, and dough as necessary to prevent sticking.
    9. 9
      Loosen the dough from the parchment and carefully transfer to a 9-inch pie plate. Fit the dough into the plate (avoid stretching). Trim the dough to a 1-inch overhang and tuck it under itself to create a thick rim.
    10. 10
      With the index finger of one hand, press the dough against the thumb and forefinger of the opposite hand; continue around the perimeter of the crust. Refrigerate for at least 30 minutes and up to 2 days before using.

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    Nutritional Facts for Pate Brisee Food Processor Pie Crust (Real Simple)

    Serving Size: 1 (330 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1431.3
     
    Calories from Fat 842
    58%
    Total Fat 93.5 g
    143%
    Saturated Fat 58.5 g
    292%
    Cholesterol 244.0 mg
    81%
    Sodium 1179.8 mg
    49%
    Total Carbohydrate 131.9 g
    43%
    Dietary Fiber 4.2 g
    16%
    Sugars 13.0 g
    52%
    Protein 17.1 g
    34%

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