In traditional cuisine, 3 types of base dough are used to make pies, they are: pâte brisée, pâte sablée and pâte sucrée.
The technique for shaping them all is the same: use cold butter and your fingertips to mix, without kneading the dough.
PÂTE BRISÉE AND THE FLAKY DOUGH:
Pâte brisée does not contain sugar, making it ideal for savory recipes and when the filling is sweeter. The proportion of base ingredients is 200g flour, 200g cubed cold butter, 50g water and a pinch of salt. It is used in recipes such as:
Apple Pie
Quiche Lorraine
Rainbow Veggie Tarte
Empadinha - brazilian
Saskatoon Berry Pie
Aussie Meat Pie
Pecan Pie
Japanese Sweet Potato Pie
Tarte Tatin
Tarte aux Poires
Tarte de Légumes Rôtis
Tarte aux Tomates et au Chèvre
Tarte aux Oignons Caramélisés et au Gruyère
Tarte aux Asperges et au Parmesan
Tarte à la Crème Fraîche et aux Poireaux
There is a technique for making pie dough known as Flaky Dough. The proportion of butter and flour is the same as for brisée. The difference is that after the dough is shaped, more 50g of butter is added irregularly into the dough which creates the flaky texture when baked. These pieces of butter melt during baking, creating air pockets and distinct layers in the dough, which is what gives it the characteristic puff pastry texture. Flaky can be used in any of the recipes, just remember that it is fattier so opt for lighter, citrusy fillings.
PÂTE SABLÉE AND SUCRÉE
Pâte sablée and pâte sucrée are sweetened doughs, with the latter having a greater amount of sugar in the dough.
Pâte sablée is used in recipes with fillings that are more balanced in sugar, such as dark chocolate and coffee. The proportion of ingredients is: 200g flour, 125g cold cubed butter, 125g sugar, a pinch of salt and an egg, or 50g of water. It is used in recipes such as:
Lemon Bar
Carrés aux framboises et chocolat noir
Carrés crousti-moelleux aux myrtilles
Sablé Biscuit
Sablés Bretons
Sablés fourrés à la confiture
Cheesecake aux Amandes
Millionaire's Shortbread
Appeltaart
Tartelettes aux Fruits
Tarte au Café
Tarte au Chocolat
Pâte sucrée is more common in fillings with a touch of acidity, such as apple, lemon, passion fruit or strawberry pie. The proportion of ingredients is: 200g flour, 125g cold cubed butter, 150g sugar, a pinch of salt and an egg, or 50g of water. It is used in recipes such as:
Pumpkin Pie
Butter Tart
Butterscotch pie
Tarte aux Fraises et Crème Pâtissière
Tarte aux Fraises
Tarte au Citron Meringuée
Tarte au Citron Vert de Floride
Tarte aux Pêches
Tarte aux Pommes
Tarte à la Banane
Tarte à la Myrtille
Tarte aux Noix
Tarte aux Framboises
Commentaires