Pate Brisee für Kuchen
Dieses Rezept, perfekt für unsere Rhabarber-Erdbeer-Lattice Pie, ist vielseitig und kann für andere Rezepte verwendet werden. Probieren Sie unsere Birnenstreusel, Pfirsich-Custard Pie und Aprikosenpastete mit Kokosnuss-Crumble-Rezepten.
Quelle: Martha Stewart Living, Juni 2011
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Teig kann über Nacht gekühlt oder für bis zu 3 Monate eingefroren werden. Den gekühlten Teig 10 Minuten ruhen lassen und den gefrorenen Teig vor dem Gebrauch auftauen lassen.
Micheal
27.04.2023 @ 01:59
This recipe, perfect for our rhubarb-strawberry lattice pie, is versatile and can be used for other recipes. Try our pear crumble, peach custard pie, and apricot pie with coconut crumble recipes. Source: Martha Stewart Living, June 2011. 1 hour 15 minutes. 15 minutes. Makes 2 crusts (enough for 1 double-crust 9- or 10-inch pie or 2 single-crust 9- or 10-inch pies). Total time. Preparation. Yield. Ingredients. 2 3/4 cups all-purpose flour. 1 tablespoon sugar. Salt. 2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces. 1/3 to 2/3 cup ice water. Directions. 1. Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter and pulse until mixture is coarse for about 10 seconds. Drizzle 1/3 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between two fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. 2. Shape dough into 2 discs and wrap each in plastic wrap. Chill until firm, about 1 hour. Cooks Notes. Dough can be chilled overnight or frozen for up to 3 months. Let chilled dough rest for 10 minutes and thaw frozen dough before using.