{"id":305,"date":"2019-03-24T21:59:48","date_gmt":"2019-03-24T21:59:48","guid":{"rendered":"http:\/\/ramimarcus.com\/Recipes\/?p=305"},"modified":"2019-05-11T02:23:16","modified_gmt":"2019-05-11T02:23:16","slug":"classic-shortcrust-piecrust-pate-brisee","status":"publish","type":"post","link":"https:\/\/ramimarcus.com\/Recipes\/classic-shortcrust-piecrust-pate-brisee\/","title":{"rendered":"Classic Shortcrust (P\u00e2te Bris\u00e9e)"},"content":{"rendered":"

Yield<\/strong>: 1 9″ pie with top<\/p>\n

Ingredients<\/h2>\n
\n
    \n
  • 250 g Bread flour \/270<\/li>\n
  • 205 g Butter, cubed and chilled \/ 225<\/li>\n
  • 3 g Salt<\/li>\n
  • 55 g Water, ice cold*<\/li>\n<\/ul>\n<\/div>\n

    Instructions<\/h2>\n
      \n
    1. Place water in freezer or add ice cubes to water to chill.\u00a0 If using ice cubes, reduce the quantity of water 15ml\/cube to account for the melt. (Or weigh the cube.\u00a0 1g=1ml)<\/li>\n
    2. Place flour, salt, and cubes of butter in the bowl of a stand mixer.\u00a0 Mix on low until you get coarse crumbs.<\/li>\n
    3. Add ice-cold water; mix.\u00a0 (Don’t overwork or the dough will become tough.)<\/li>\n
    4. Remove dough from mixing bowl and form into two smooth balls.\u00a0 Roll balls into disks about 4 or 5mm thick.<\/li>\n
    5. Wrap with plastic and place in freezer for 15m.\u00a0 If you make some extra you can leave it in the freezer for next time.<\/li>\n
    6. Remove from refrigerator, flour surface, and roll out to about 3mm thick.<\/li>\n
    7. Place in pie form and refrigerate.\u00a0 To reduce shrinkage when baking, the longer you refigerate the better, up to 24 hours.\u00a0 If you just want to make the pie now, place in the freezer for 15m.<\/li>\n
    8. (Optional<\/em>) If using liquidy ingredients, blind bake before filling:\u00a0 Add pie weights and bake at 375F for 20m.\u00a0 Remove weight and bake for 3-5m.<\/li>\n
    9. Fill and bake!<\/li>\n<\/ol>\n

      *Butter is about 15% water by weight.\u00a0 Increase water if using lard.<\/p>\n

       <\/p>\n

      NOTES: Next time try 270 \/ 225 \/ 55 for 2 sticks butter even.<\/p>\n","protected":false},"excerpt":{"rendered":"

      The classic shortcust ratio is 3:2:1 flour,butter,water.\u00a0 This recipe increases the butter to 2.5 parts to create a flakier, richer crust that’s works well with nearly any filling.<\/p>\n","protected":false},"author":1,"featured_media":313,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[34],"tags":[],"class_list":["post-305","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pastry"],"_links":{"self":[{"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/posts\/305","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/comments?post=305"}],"version-history":[{"count":12,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/posts\/305\/revisions"}],"predecessor-version":[{"id":379,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/posts\/305\/revisions\/379"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/media\/313"}],"wp:attachment":[{"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/media?parent=305"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/categories?post=305"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/tags?post=305"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}