Pate Brisée: Favorite Pie and Tart Pastry – Lauren Groveman

Name: Pate Brisée: Favorite Pie and Tart Pastry – Lauren Groveman
Ingredients: Food processor or a sturdy hand-held pastry blender; Electric spice grinder (for savory purposes) or a mortar and pestle; Wide blending fork (for the hand method); Either a wooden surface or marble surface or a rubber baking mat, for rolling the dough; Tapered wooden rolling pin; 9, 10 or 11-inch pie plate or tart pan with removable bottom; Dried beans, rice or commercial pie weights

www.laurengroveman.com

Learn to make Pâte Brisée, the perfect crust for pies and tarts, with easy-to-follow steps and essential tools listed. Perfect for bakers of all levels!

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Ingredients

Food processor or a sturdy hand-held pastry blender
Electric spice grinder (for savory purposes) or a mortar and pestle
Wide blending fork (for the hand method)
Either a wooden surface or marble surface or a rubber baking mat, for rolling the dough
Tapered wooden rolling pin
9, 10 or 11-inch pie plate or tart pan with removable bottom
Dried beans, rice or commercial pie weights