For me the making and baking the shell is a three day effort:
This method is utilized by Jacquy Pfeiffer, master patissier, and discussed in his book entitled The Art of French Pastry. However I have modified the baking times to my own liking.
HTH
- Day one I make the pate brisee, shape into a disk, and wrap with plastique wrap. To improve hydration the wrapped dough rests on the counter top for a full hour prior to refrigeration for up to a couple of weeks.
- The dough is then rolled out and placed into whatever mold you prefer. Unwrapped, the dough then sets on the counter top for an hour or so prior to placement into the fridge for at least overnight - still unwrapped. Leaving the dough unwrapped allows it to further dehydrate and relaxes the gulten formed from rolling out.
- My preference is to blink-bake all crusts. Covered with parchement paper and filled with pie weights, the dough is blind-baked for 45 minutes with the oven set at 375-425F. The crust is removed from the oven and the parchement and pie weights removed. The crust is placed back into the oven to allow further drying for at least 10 minutes.
- The dough is allowed to cool and then brushed with an egg wash. It's placed back into the oven until browned to your liking, at least 10-20 minutes.
This method is utilized by Jacquy Pfeiffer, master patissier, and discussed in his book entitled The Art of French Pastry. However I have modified the baking times to my own liking.
HTH
