Pate Brisee a l’Oeuf pastry crust is known as one of the, if not the, finest pastry crusts to be found. Made with all butter and, if made correctly, it will be flaky and crisp yet tender. The word pate means pie and a l’oeuf means with egg.
The use of the food processor almost guarantees a perfect pastry crust. The key is not to over mix or it won’t be flaky – tasty, but not flaky. The butter must be very, very cold. Put it in the freezer after cutting if desired. It is important to keep the pieces of butter in pea size chunks when processing with the flours. While speaking of flours, I have used both all purpose and cake flour to make pastry flour which has a lower gluten or protein count. This will make a more tender pastry crust. A two to one ratio of all purpose to cake flour is what we used at the bakery for our pastry flour as we lacked the room to store another canister of flour and we didn’t use it that often. Continue reading