[brianshaw]

I wouldn't waste ingredients trying that recipe. Start with something more traditional, like the method above.

Instead of roll and fold and roll and fold, another technique is to romp it on a board after mixes and "smear" it together with the heel of your hand. "Frissage"... if I'm spelling it correctly. That both incorporates everything plus makes the fat thin so a flaky crust results.

 

[brianshaw]

Any crust from this site will be right:

http://m.joyofbaking.com/PieAndTartRecipes.html

Or search "pie crust" on this site:

http://joepastry.com/

 

[brianshaw]

Making with food processor is faster, but that can get one in trouble faster. I generally make by hand. It's easier and less chance of mistakes.

 

[brianshaw]

Pate brisee, BTW, is basically just "pie crust" in French.

 

[brianshaw]

Raisin pie. Yum. That's not in my tradition but had one as an adult. Yum.

 

[brianshaw]

I know Kokopuffs has great success with Ruhlmans pie crust ratio but I find it too loose and greasy.

 

[brianshaw]

NO! Here it's a question of semantics. In France a tart is all about the crust; here in America concerning pie, it's the filling. In France the pate brise is made using a high fat butter like Kerrygold whereas in America shortening and/or lard is used which results in a huge difference in flavor profile.

YES AND NO! Just as there is no definitive authoritative legal standard for pate brisee (that I know of) there is no definitive standard for American pie crust. Your generalizations about the preferred fats are generally true though.

I wasn't splitting hairs quite that much, and definitely not restricting the use of pate brisee to tarts. Here is what I was talking about:

http://dictionary.reverso.net/french-english/pâte brisée

 

[brianshaw]

Good for you! What fat did you use? I'll bet the my were yummy!

 

[brianshaw]

I've used a potato masher for a lot more than just mashing potatos, but I never thought of using one for making pie crust (or pate brisee either). If you said you used a wire one I wouldn't be scratching my head so much. But a flat one with holes... how innovative, experimental, and avant guarde. Good for you!