Pate Brisee For Sweet Potato Pie Recipes

Steps:

• In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
• With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
• Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

Steps:

• On a lightly floured work surface, roll pate brisee into a 15-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
• Preheat oven to 375 degrees. Fill a medium saucepan with 2 inches of water; place over high heat and bring to a boil. Fit saucepan with a steamer basket, add sweet potatoes, and cover. Steam until potatoes are easily pierced with a fork, about 1 hour. You may need to add more water as sweet potatoes steam. Let sweet potatoes cool slightly before removing skins by rubbing potatoes with a paper towel.
• Place sweet potatoes in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until the sweet potatoes are well mashed and any stringy pieces of sweet potato have wrapped themselves around the paddle attachment. Remove paddle attachment, wipe clean, and return to mixer.
• With the mixer on low speed, add butter, and beat until well combined and cooled slightly. Slowly add sugar. Add eggs, one at a time, beating after each addition. Add allspice, cinnamon, nutmeg, vanilla, and lemon juice. Continue beating until well combined.
• Pour mixture into prepared pie crust. Transfer to oven and bake until center has set, 45 to 50 minutes.

Steps:

• Place flour, sugar, and salt in a food processor and pulse 3 or 4 times to mix. Add cubed butter; pulse until crumbly.
• Pour slow stream of ice water through feed tube while the processor is on low speed until dough holds together when pinched, making sure not to add too much.
• Divide dough evenly into 2 pieces. Form dough into discs on a lightly floured work surface. Wrap discs with wax paper or parchment paper before wrapping with plastic wrap. Chill in the refrigerator for 30 minutes or until use.
• Roll dough out on a lightly floured work surface using a lightly floured rolling pin between 2 pieces of parchment paper to desired thickness when ready to use.
• Butter two 9-inch tart pans. Roll crusts 1 at a time onto the rolling pin and unroll over tart pans. Gently push dough into the prepared pans, molding to the sides. Trim edges with fingers or a knife. Fill and bake according to filling recipe instructions.

Steps:

• Pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 5 tablespoons water over mixture; pulse several times to combine. Add more water,1 tablespoon at a time, and pulse until mixture holds together when pinched.
• For a 9-inch pie, shape dough into two disks and wrap each in plastic. For a slab pie, shape dough into a rectangle and wrap in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw overnight in refrigerator before using.

Steps:

• Preheat the oven to 300 degrees F.
• In the bowl of an electric mixer, combine the sweet potatoes and 1/2 cup of the sugar, as well as the eggs, butter, milk, vanilla, cinnamon, nutmeg and salt. Beat until thoroughly blended and smooth. Pour the mixture into the pie shell and sprinkle with the remaining 1/4 cup sugar. Allow the pie to stand for 15 minutes before baking to allow the sugar to melt.
• Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool before serving.

Steps:

• Pulse flour, sugar, and salt in a food processor until combined. Add butter; process until mixture has pieces ranging in size from crumbs to 1/2 inch, about 12 seconds. Add ice water; process until just incorporated but dough is not wet or sticky, no more than 20 seconds. Squeeze a small amount of dough: It should just hold together. If it doesn't, continue to pulse in more ice water, 1/2 tablespoon at a time, and then test again.
• Halve dough; wrap each in plastic. Roll to 1/2 inch thick. Refrigerate 1 hour or up to 2 days, or freeze up to 3 weeks.

Steps:

• Preheat oven to 400°F. Roast sweet potatoes on a parchment-lined baking sheet until tender when pierced with the tip of a knife, about 1 hour. When cool enough to handle, peel (discarding skins), place flesh in the bowl of a food processor, and process until smooth. (Purée can be made ahead and refrigerated in an airtight container up to 3 days.)
• Reduce oven temperature to 375°F. On a lightly floured surface, roll out dough 1/8 inch thick. Transfer to a 9-inch pie dish; trim, leaving a 1-inch overhang. Fold overhang under and crimp as desired. Refrigerate 15 minutes.
• Line crust with parchment and fill with dried beans or rice. Bake until edges begin to turn golden, 25 to 30 minutes. Carefully remove beans and parchment; continue baking until bottom and sides are golden brown, 15 to 20 minutes more. Let cool completely on a wire rack. (Crust can be stored at room temperature, covered tightly in foil, overnight.)
• Reduce oven temperature to 350°F. In a medium bowl, whisk together eggs, sugar, lemon zest, cinnamon, allspice, nutmeg, and salt until well combined. Whisk in half-and-half. Whisk in 1 1/2 cups sweet-potato purée (reserve any remainder for another use) until thoroughly combined. Pour mixture into crust.
• Cover edges of crust with a foil ring, avoiding custard, and bake directly on oven rack until filling is just set in center, 40 to 45 minutes. Transfer to wire rack; let cool completely. Refrigerate, uncovered, at least 4 hours or, covered, up to 2 days. Serve, topped with piecrust leaves and sugared cranberries, with whipped cream on the side.

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling, Place sweet potatoes in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 13-15 minutes. Drain potatoes; return to pan. Mash until very smooth; cool to room temperature. , In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, two cups mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Refrigerate leftover.

Steps:

• Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
• Shape dough into 1 large disk or 2 small disks, and wrap in plastic wrap. Refrigerate until firm, at least 1 hour. (Dough can be refrigerated overnight or frozen for up to 3 months. Let chilled dough stand for 10 minutes and frozen dough thaw before using.)

Steps:

• Whisk flour, salt, and sugar in medium bowl. Add butter and shortening; rub in with fingertips until mixture resembles coarse meal. Add 4 tablespoons cold water. Work mixture with fingertips until dough comes together in moist clumps, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm, at least 1 hour.
• Position rack in center of oven; preheat to 400°F. Roll out dough on floured work surface to 10-inch round. Carefully transfer dough to 8-inch springform pan. Press dough onto bottom and about 1 1/2 inches up sides of pan, pressing to adhere to sides. Fold down and roll 1/2 inch of dough sides inward, forming double-thick edge at top of crust sides. Using dull edge of small knife, make small indentations at 1/2-inch intervals on double-thick edge. Chill 20 minutes.
• Line crust with foil; fill with dried beans or pie weights. Bake crust until sides of crust are set, about 18 minutes. Remove foil and beans. Pierce bottom of crust all over with fork. Continue to bake until bottom is set and pale golden, about 14 minutes longer. Remove from oven and cool in pan on rack.

Steps:

• Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter, and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork).
• Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day. (Dough can be frozen up to 3 months; thaw in refrigerator before using.)

Steps:

• Place one cup of flour, the butter, sugar and salt in the bowl of a food processor fitted with a metal blade. Process just until the mixture resembles coarse crumbs, about 10 seconds. Add the water and slowly pulse just until the pastry begins to hold together, about six to eight times. Do not let it form a ball. Turn the pastry out onto waxed paper and flatten the dough into a circle. If the dough is excessively sticky, sprinkle it with several tablespoons of flour. Wrap in waxed paper and refrigerate for at least one hour.