Learn how to make a basic pastry dough for pie, also known as rotten dough or pâte brisée. This dough is perfect for those who love pies with a unique and unmistakable flavor. It's made with wheat flour and fat, either vegetable, animal, or industrial. The French origin of this dough is famous under the name pâte brisée. This recipe can be used as a base for both sweet and savory pies, as well as quiches and empanadas.
0
Prep Time
0
Cook Time
1
Servings
0
Calories
Chef de Cozinha with over 10 years of experience in the culinary field. Creator of Comidinhas do Chef, one of Brazil's most accessed and respected recipe websites. Every recipe is tested with love and designed to bring families together around the table.
Everything you need
Welcome to my culinary world! As a food blogger, I'm thrilled to share my passion for baking with you. Today, I'm excited to dive into the world of pastry dough, specifically the famous "massa podre" or "pâte brisée" that's the foundation of many delicious pies and tarts. If you're a fan of flaky, buttery pastry that simply melts in your mouth, then you're in the right place!
For those who are new to baking or just curious about this iconic dough, let me give you a brief introduction. "Massa podre" is a French-inspired pastry dough that's known for its delicate, flaky texture and rich flavor. It's made with a simple combination of wheat flour and fat (which can be vegetable, animal, or industrial), and it's the perfect base for both sweet and savory pies.
In this recipe, I'll show you how to make a basic pastry dough that can be used for a variety of treats, from classic tarts to quiches, empanadas, and mini pies. And the best part? You can customize it to your taste by using different types of fat, such as homemade lard, butter, margarine, or even hydrogenated fat. So, let's get started and explore the world of pastry dough together!
Follow the steps with care and attention
Pour half of the wheat flour into a bowl;
Add the lard, butter, egg, egg yolk, and salt;
Mix everything, starting with a spoon;
Then add the wheat flour gradually and knead the dough until it becomes smooth and homogeneous;
TIP: Don't let the dough get too dry, if necessary, add a little more flour.
Then cover the dough with plastic wrap and let it rest in the refrigerator for 30 minutes;
After 30 minutes of rest, you can make your pie, empanada, quiche, or empanada with your dough;
To make a pie or empanada, simply divide the dough into two parts, a larger part that you will use to line the mold and a smaller part that you will use to close the pie;
Roll out each part of the dough with a rolling pin;
Then line a removable mold, baking sheet, or pirex with the larger part;
Make several holes with a fork;
Add your preferred filling and close the pie with the other part of the dough;
Brush with egg yolk on top and bake for 30 to 40 minutes or until golden brown.
Values per serving
Discover other amazing flavors from the same category
Authentic Brazilian recipes
