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Pate Brisee Recipe
|Unbleached all purpose flour||1 1⁄2 Cup (24 tbs)|
|Granulated sugar||1 Pinch|
|Sweet butter||5 1⁄2 Tablespoon, chilled (About 2/3 Stick)|
|Vegetable shortening||3 Tablespoon, chilled|
|Ice water||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1729 Calories from Fat 1002
% Daily Value*
Total Fat 114 g175.2%
Saturated Fat 53.9 g269.7%
Trans Fat 5.9 g
Cholesterol 177.4 mg
Sodium 985.7 mg41.1%
Total Carbohydrates 155 g51.7%
Dietary Fiber 5.5 g21.9%
Sugars 1.3 g
Protein 22 g43.2%
Vitamin A 41.2% Vitamin C
Calcium 5.3% Iron 52.5%
*Based on a 2000 Calorie diet
Sprinkle on and blend in enough of the ice water to make a workable dough, mixing water in lightly with a fork.
Turn dough out onto your work surface and, using the heel of your hand, smear the dough away from you, about 1/4 cup at a time.
Scrape up the smeared dough into a ball, wrap, and refrigerate for at least 2 hours.
Unwrap dough, place on floured work surface, and pound it a few times with your rolling pin to soften it.
Roll it out 1/8 inch thick, or to desired thickness.
Drape dough over quiche pan or tart pan, ease it into the pan without stretching, pat into place, trim off excess, and crimp edge if desired.
Refrigerate for 30 minutes.
Preheat oven to 400Â°F.
Remove chilled dough from refrigerator and prick the bottom and sides well with a fork.
Line the pan with foil or wax paper; fill with beans or rice to weight the crust.
Bake for 10 minutes, until dough is just beginning to color.
Remove from oven, remove weights and lining, and cool slightly.
You now have a partially baked shell which can be filled and rebaked for a quiche or tart.
For a fully baked shell, for a fresh fruit tart, for example, remove weights and lining from shell after 10 minutes and continue to bake until it is golden brown and crisply flaky, about 25 minutes total.
Cool completely before filling.