"Fall Leaves" Pate Brisee
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- Yield Makes one 9-inch double crust
Ingredients
- 2 1/2 cups all-purpose flour, plus more for surface
- 1 teaspoon salt
- 1 teaspoon sugar
- 8 ounces (2 sticks) cold unsalted butter, cut into small pieces
- 1/4 to 1/2 cup ice water
Directions
-
Pulse flour, salt, and sugar in a food processor until
combined. Add butter, and pulse until mixture
resembles coarse crumbs with some larger pieces
remaining, about 10 seconds. -
Evenly drizzle 1/4 cup water over mixture. Pulse until
mixture just begins to hold together (it should not be
wet or sticky). If dough is too dry, add more water, 1
tablespoon at a time, and pulse. Divide dough in half.
Place each half on a piece of plastic wrap, and wrap.
Press dough into 2 disks using a rolling pin. Refrigerate
until firm, about 1 hour or overnight. (Dough can
be frozen for up to 1 month; thaw before using.) -
Roll 1 disk of dough to 1/8-inch thickness on a floured
surface. Fit dough into a 9-inch pie dish. Trim edge
flush with rim. Freeze until firm, about 30 minutes. -
Roll remaining disk to 1/8-inch thickness on a floured
surface. Transfer to a piece of parchment. Cut out 18
leaves, rerolling scraps if needed, using 3 1/2-inch leaf-shaped
cutters (sugarcraft.com). Transfer leaves to
another piece of parchment; chill if needed. Gently
press the dull edge of a paring knife into leaves to
create veins. Freeze until firm, about 30 minutes.
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