Whole Wheat Pate Brisee Crust
|Whole wheat flour||1 1⁄3 Cup (21.33 tbs) (Measured Scoop And Level)|
|Salt||1⁄2 Teaspoon (Less If Salted Butter Is Used)|
|Butter||1⁄2 Cup (8 tbs), well chilled|
|Ice water||6 Tablespoon (2 Tablespoons Additional As Needed)|
1. Pre-heat the oven to 400Â°F.
2. Using either your hands or a food processor, mix the whole wheat flour and salt.
4. Slowly add the butter and continue mixing, to get a mixture that resembles coarse meal.
5. Slowly add the ice water and continue mixing or processing the dough into a ball. Add water if needed.
6. Flatten it into and 8-inch circle, dust with flour, and place between two wax paper sheets.
7. With a rolling pin, roll from the center outward, carefully peeling off the wax paper to release dough and replacing paper. Repeat with the other side. Repeat the process till the dough is 11 inches in diameter.
8. Take a quiche pan or a greased pie plate and place the dough on it, trimming the excess by rolling to pin on the top of the pan in case of the quiche pan , and trim the edge, leaving a 1-inch overhang, which you should then fold under and flute, in case of a pie plate..
9. Make holes on the surface with a fork.
10. Refrigerate the crust for 10-15 minutes.
11. In the oven, bake for 12-15 minutes till the crust is golden for a fully-baked crust and 7-10 minutes if you want a partially baked crust.
12. Cool on a wire rack before filling.
13. Serve with a filling of choice.
You can also bake the crust in a square pan. Take 1/3rd of the dough out and place the remaining in a layer at the bottom.
Divide the 1/3rd dough into four parts and make 6-6 1/2 inch strips of each, to press into the sides with the seams joined and bake.