Does anyone have a 'durable' pate brisee recipe?
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I'm not sure if "durable" is a synonym for "doable" here. Durable as in how long will it last or good recipe?? Key ingredient really is lard, as in leaf lard and not manteca lard. For leaf lard you will have to render it your own self. But you get that flaky crust that I suspect you are after.
I'm not sure what your definition of "durable" is, but if you're looking for something easy, quick, and foolproof, search for a recipe for a no-roll, press-in-pan dough, a type of shortbread crust that comes in sweet and savory versions.
I had been making pies, quiche and tarts for a few years with dough recipes from the Better Homes and Gardens and New England Yankee cook books, and they all turned out very well. Then I found Julia Child and now I have a reputation--
but please, don't call me "The Pie Lady" because that sounds so mathematical; I'd rather be known as "That Tart Woman," if you know what I mean, chuckle, chuckle.
Almost all of Julia's books contain recipes and detailed techniques for doughs, and the formulas vary according to use, such as for fruit tarts, quiche, wet fillings, etc.
Julia taught me to bake pies and tarts on the bottom rack of the oven so that the bottom crust cooks all the way through without the top crust burning. Some of her other tips are here:
Or you could try this recipe, which is purported to put the "easy" back into the saying, "easy as pie.":
Gooey, chocolatey perfection.
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