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This simple recipe is an ideal base for many pies and tarts, sweet or savory.

Source: Martha Stewart Living, November 2011
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

To make the pastry leaves for Pumpkin Mousse, roll out dough (scraps can be used) to a 1/4-inch thickness on a lightly floured surface, and cut out leaves using floured cookie cutters. Bake on a parchment-lined baking sheet at 350 degrees, rotating sheet halfway through, until pale gold, about 12 minutes.

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  • ariellcrittende
    4 JAN, 2017
    My favorite crust. I use it for desert pies and pot pies. I do not understand why the directions to roll out, place in pie pan, add parchment paper and pie weights or beans, and bake then remove weights, then bake some more, then cover the edges then bake some more. I always have to search for that in another recipe (coconut cream pie I think). It should be with this. I have made just the crust up and a day or so later added a filling.
    Reply
  • cweiner17561
    6 DEC, 2016
    This is my go to recipe, but I do not get the exact results. Can you please provide the flour weight in grams? I've seen 1 Cup of AP flour range from 120g to 142g per cup. Also is there more stability with bread flour vs AP? Last question is, for pies vs tarts the pies use more flour but are the recipes for the Pate Brise interchangeable?
    Reply
  • amalijadiggmai
    15 OCT, 2016
    Easily make this recipe vegan by using Earth Balance buttery sticks. :)
    Reply

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