Homemade Pastry (Pate Brisee)

Updated: Oct 15, 2019


Good pie crust is a wonderful thing. Here is my go to Recipe for a great crust that works with savory or sweet ! I like it best with  Spelt flour ( an ancient grain similar to wheat, but less processed and therefore doesn’t trigger the allergy reaction in many people who need to avoid wheat or gluten. Spelt is not gluten free, however). You can also make this with regular All Purpose flour, and whole wheat flour. The trick is really really cold butter ( I use frozen butter, and then grate it right into the flour), and ice cold water. The less you handle the Pastry Beast the better.


As you cans see, I’ve been using this recipe for a while now!

( Photos by Hannah Siegrist)



Ingredients

  • 1 cup whole Spelt Flour

  • 1 1/2 white Spelt Flour ( its a lighter and whiter version of whats above)

  • 1 cup frozen grass fed butter

  • 1 tsp sea salt

  • 1 tsp coconut sugar or raw rugar crystals.

  • 4-6 Tbsp ice water


Instructions

  1. in a large bowl mix the flour, salt and sugar

  2. place your grater directly over the bowl and grate the frozen butter right into the flour.

  3. using your hands and working quickly, crumble the butter into the flour, until the mixture resembles course bread-crumbs.

  4. add the water to the mixture 1Tbsp at a time, adding just enough to bring the dough together in a 'ball'

  5. at this point you can plastic wrap it and chill it, freeze it, or roll it

  6. if you are rolling it...:

  7. I use Parchment or wax paper, dropping a few drops of water onto the counter first to hold that bottom sheet of paper in place. Then, sprinkle a little bit of flour on the bottom sheet and place half the dough ( pressed into a circle shape with my hands) on it.

  8. sprinkle the top of the dough with a little flour, and place the top sheet of parchment paper on top of it.

  9. then using a rolling pin, gently roll from the center outward, in a star like pattern, being sure to roll evenly so that your circle of pastry grows evenly into a shape about 2 inches beyond the sides of the bottom of the pie pan you plan to use

  10. to transfer the pastry from the Parchment paper to the pie pan:

  11. remove the top sheet of paper, gently and slowly lift the pastry from the bottom sheet and lay over your pie pan. Don't worry if it cracks or breaks a little ( or a lot) just push it back together with your fingers!

  12. piecrust usually bakes at 350 degrees

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