These Pie Crusts Recipes are French Shortcrust Pastry also known as Pate Brisée (Savory), Pate Sablée (crumb texture) and Pate Sucrée (Sweet). They are so simple to make.
Shortcrust Pastry also known as Pate Brisée, has a rich buttery flavor with a crisp and crumbly texture. It’s only slightly sweetened with sugar. If you are looking for a crust that just has a slight sweetness to it this is what you will want to use. It’s best for savory pies, tarts, and quiches.
Shortcrust Pastry also known as Pate Sablée, is a sweeter and crispier pie crust that has a cookie crumb like texture. It’s great for sweet pies and tarts.
Sweet Shortcrust Pastry also known as Pate Sucrée, is a rich and sweet pastry with a crisp cookie-like texture. It’s perfect for tarts that are filled with fruit or cream, custards, and jams. You can bake it blind and fill it our bake it with a custard.
Below I created an illustration to help show the slight changes for each style.
Pie Crust Recipes – www.forthefeast.com
Just A few things when working with Pastry:
– Pastry will keep in the icebox for 4 – 5 days, tightly covered in plastic wrap.
– Chilling the pastry before pressing it out will prevent it from burning and shrinking while it’s baking.
Keywords: Desserts, Pie, Pie Crust