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Pate Brisee problem

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Pate Brisee problem

Pat Hammond | Dec 4, 2002 08:27 PM

I made a pecan pie over Thanksgiving and used a two crust pate brisse recipe that I made in a food processor. I'd never used the food processor for a pie crust before. The recipe had 2 1/2 cups of all- purpose flour, a little salt and sugar and 1/2 lb. of bits of cold butter. It took 5 tbs. of ice water and was beautiful. I let it rest in the fridge while putting the filling together. It rolled out like a dream. I cooked the pie for 15 min. longer than the recipe required and the crust never browned. It was buttery, flaky, and delicious, but just plain white! The next day I used the other portion of the dough for a free form apple tart. Same story. Wonderful texure, but not browned. How come?

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