Shortcut pastry-La pâte brisée

Instructions

1. In a large bowl sift together the flour, salt and sugar, if using. Add the butter and rub in using your fingertips until fin crumbs form.
2. Alternatively put the ingredients in a food processor. Slowly add the water, mixing until a crumby dough begins to form. Do not overwork the dough or it will be tough.
3. Pinch a piece of dough: it should hold together. If the dough is crumbly, add a little more water. If it is wet and sticky, sprinkle over a little more flour.
4. Turn the dough on a piece of clear film (plastic wrapper). Flatten the dough to a round and wrap. Chill for 2 hours or overnight. Or freeze for 30 minutes
5. Leave to soften for 10 minutes at room temperature before rolling out. To line a pie tin (pan): lightly butter a 23-25 cm. loose based pie tin.
6. On a lightly floured surface roll out the dough to about 3 mm thick. Gently roll the pastry loosely around the rolling pin, then unroll over the tin and gently ease the pastry into the tin, leaving a 2.5 cm. overhand. With floured fingers press the overhand down slightly toward the base of the pan to reinforce the side.
7. Roll the rolling pin over the rim to cut off the excess. Press the pastry against the side of the tin to form a rim slightly higher than the tin. If you like, crimp the edge. Prick the base with a fork and chill for at least one hour.
8. Blind Baking Cream fillings and quiches are often given an initial baking. (blind baking) The technique is also used for pastry cases that are to be filled with uncooked or pre-cooked mixture. For baking we use weights to prevent the bottom rising too much and becoming destroyed.
9. When the dough is rolled in the tin, pick the bottom all over with a fork.
10. lay the circle of a greaceproof paper in the pastry case and press it smoothly over the bottom and up the sides.
11. Put enough dried beans in the case to cover the bottom thickly.
12. Partially baked pastry: For partially baked pastry put the case in a 200 C / 400 F oven for 15-20 minutes or until is slightly dry and set. Remove the paper. The pastry is ready to be filled and baked further.
13. Fully baked pastry: After baking for 15 minutes, remove the paper and beans. Pick the bottom again with fork. Return to the oven and bake for 5-10 minutes. Cool completely before adding the filling.

• Servings : 6
• Ready in : 40 Minutes
• Course : Basic recipes, Main courses
• Recipe Type : 90 day diet, Basic doughs, basic supportive recipes, Breads, Finger foods, Freezer-friendly, Kids are cooking
• Ingredient : All-purpose flour, Butter, Cold water, Egg yolks, Flour, Italian herbs, Lemon juice, Olive oil, Quiche, Salt, Sea salt, Sugar, Water, Wheat Flour, Yeast