Pie dough or Pâte Brisée (PA-TAY BREE-SAY) is your standard pastry kitchen 101, everyone (at least those who owns an oven) should know how to make it. This is your basic dough, from it variations are made to transform them into other shell such as tarts. It is so easy to prepare, even after only a few tries one should be able to make them with both eyes closed! Pie dough is best made by hand since it results in a delicate crust. But if you’re making a big batch then a stand mixer should lessen the burden. All you need to know by heart is the ratio of flour:fat:water, which is 3:2:1. That is why when you go to culinary school, they always refer its name as 3-2-1 pie dough. Understanding the ratio will make you golden and escape the wrangle of pie/tart recipes. Simply increase or decrease the amount of ingredients using the ratio. Then insert the filling, whatever you desire. The important factor is the choice of fat. I prefer butter to lard or vegetable shortening since butter is flavorable. Use salted butter will lessen the use of salt to season it, using unsalted will lessen need more salt to taste. I prefer to measure the volume of flour-fat-water by weigh instead of volume. This is because the content of flour differs according to temperature.
Variation to pie dough is its counterpart known as Pâte Sucrée, which includes sugar, for sweet dough use for tart shells. To cover a standard 9-inch pie pan, 12 ounces of flour is sufficiently enough, about 2 1/4 cups. Thus follows 8 ounces of butter and 4 ounces of cold water. Create a flaky pie crust by multiplying the layers of dough separated by fat (butter/lard/shortening). The other important factor is tenderness – crusts will be dense and tough if you overwork the dough. When water is added, mix the dough gently and just until the combine together, then wrap in plastic and refrigerate for at least 30 minutes or until ready to be rolled.
To cover a 9-inch pie pan (with top)
12 ounces flour
8 ounces butter
2 to 4 ounces cold water
Combine the flour and butter in a mixing bowl and rub the butter to create small beads of fat and plenty of pea-sized chunks for a flaky crust. Add the ice water gradually and a good pinch of salt and mix gently, just until combined. Shape the dough into 2 equal disks and refrigerate for at least 30 minutes or until ready to be rolled.
Blind baking: We “blind” bake a dough especially for fruit tarts when we are not required to bake the filling of the tart. To do so, we need to fill the shell with something heavy to prevent the crust from buckling. Pie weights are made specially for this purpose but a layer of baking sheet lining the pan with a pound of dried beans on top does the same job well. Bake in oven for 20 to 25 minutes at 160-180 degree C, then remove the weight and continue cooking in the oven until the crust is golden brown and cooked through.
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