Pate brisee pie crust

Pate Brisee is a basic dough used for making pie and tart crusts and shells. It is a versatile crumbly crust that can be used for both sweet pies (apple pies, chocolate pies, etc) and savory pies (quiche, meat pies, etc) simply by adding sugar or salt. It can be made in advance and kept in the freezer wrapped in plastic wrap.

Ingredients:
125g butter at room temperature
250g flour
0.5 teaspoon salt
2 tablespoons of sugar (optional, for sweet pies)
4-5 tablespoons of cold water or milk

– mix flour, sugar and salt
– mix in butter with fingers until it is incorporated into the powder
– add in the cold water or milk slowly
– mix with your hands, kneading lightly. Dough should be soft but not sticky.
– Form into a ball, and wrap in plastic wrap
– let sit in the fridge for at least 2 hours

To use:
– roll out the dough and use to line the pie pans and cups, pressing the dough down with the fingers. Use a fork to make small holes in the dough.
– to bake empty for pie shells, line a sheet of parchment paper on the dough, and fill with metal or ceramic weight beads before cooking in order to prevent it from bubbling and distorting during cooking.

The dough can also be used to make decorative shapes by cutting out rolled dough, and baking on a cookie sheet. Have fun!

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