Best Pate Brisèe Leaves Recipes

Apple-Blackberry Pie with

Provided by Martha Stewart

Yield Makes one 9-inch double-crust pie

Number Of Ingredients 10

1/4 cup plus 2 tablespoons granulated sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 1/2 pounds assorted apples (such as Cortland, Empire, Granny Smith, Jonagold, and Macoun), peeled, cored, and cut into 1/4-inch-thick slices
10 ounces (2 1/4 cups) fresh or frozen blackberries, thawed
"Fall Leaves" Pate Brisee
1 ounce (2 tablespoons) cold unsalted butter, cut into small pieces
1 large egg yolk, lightly beaten with 1 tablespoon water, for egg wash
Sanding sugar, for sprinkling

Steps:

Whisk together granulated sugar, cornstarch, cinnamon, and salt in a large bowl. Add apples and blackberries, and toss to coat. Pour filling into prepared piecrust, and dot with butter.
Preheat oven to 400 degrees with rack in lowest position. Meanwhile, brush rim of piecrust with egg wash. Arrange dough leaves over filling, creating a spiral from the edge into the center, overlapping leaves slightly to cover pie but leaving some openings. Lightly brush tops of leaves with egg wash as you work, to help them adhere. Once filling is covered with leaves, lightly brush top of entire pie with egg wash. Sprinkle with sanding sugar. Freeze for 30 minutes.
Place pie on a parchment-lined rimmed baking sheet. Bake until crust is golden, about 20 minutes. Reduce heat to 350 degrees. Bake pie, rotating sheet halfway through, until juices are bubbling in the center and crust is golden brown, 1 hour and 45 minutes to 1 hour and 55 minutes more. Transfer to a wire rack, and let cool completely.

Provided by Martha Stewart

Yield Makes one 9-inch double crust

Number Of Ingredients 5

2 1/2 cups all-purpose flour, plus more for surface
1 teaspoon salt
1 teaspoon sugar
8 ounces (2 sticks) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water

Steps:

Pulse flour, salt, and sugar in a food processor untilcombined. Add butter, and pulse until mixtureresembles coarse crumbs with some larger piecesremaining, about 10 seconds.
Evenly drizzle 1/4 cup water over mixture. Pulse untilmixture just begins to hold together (it should not bewet or sticky). If dough is too dry, add more water, 1tablespoon at a time, and pulse. Divide dough in half.Place each half on a piece of plastic wrap, and wrap.Press dough into 2 disks using a rolling pin. Refrigerateuntil firm, about 1 hour or overnight. (Dough canbe frozen for up to 1 month; thaw before using.)
Roll 1 disk of dough to 1/8-inch thickness on a flouredsurface. Fit dough into a 9-inch pie dish. Trim edgeflush with rim. Freeze until firm, about 30 minutes.
Roll remaining disk to 1/8-inch thickness on a flouredsurface. Transfer to a piece of parchment. Cut out 18leaves, rerolling scraps if needed, using 3 1/2-inch leaf-shapedcutters. Transfer leaves toanother piece of parchment; chill if needed. Gentlypress the dull edge of a paring knife into leaves tocreate veins. Freeze until firm, about 30 minutes.

Pate Brisèe Leaves image

Provided by Martha Stewart

Time 40m

Yield Makes 2 to 3 dozen

Number Of Ingredients 4

Unbleached all-purpose flour, for dusting
1 disk Test Kitchen's Favorite Pâte Brisée
1 large egg, beaten
Fine sanding sugar

Steps:

Preheat oven to 375°F. On a lightly floured surface, roll out dough 1/8 inch thick. Stamp shapes with a 1 1/2-to-2-inch maple-leaf or other decorative leaf cutter. Transfer to parchment-lined baking sheets; refrigerate 15 minutes. Using the back of a knife or edge of a small offset spatula, score "veins" in leaves; refrigerate 15 minutes.
Brush leaves with beaten egg and sprinkle with sanding sugar. Bake, banging sheet halfway through (to flatten leaves), until evenly golden brown, 12 to 14 minutes. Let cool completely on sheet on a wire rack. Leaves can be stored in an airtight container at room temperature up to 3 days.