Pate Brisee Pie Crust
This is a classic dough that is perfect for pies and tarts. It has a wonderful crispness while still being flakey.
Ingredients
- 3 cups All-Purpose Flour
- 1 tablespoon Granulated Sugar
- 1 teaspoon Salt
- 1 cup Unsalted Butter - 2 sticks - super cold
- 1 egg yolk
- ½ cup Water - Super cold ice water is best
- 1 teaspoon Lemon
Instructions
- Get all the dry ingredients measured and in a large mixing bowl. Set that to the side to hang out for a few minutes.
- In a small bowl separate your egg yolk from the white. We are only keeping the yolk, but feel free to keep the while for an omelet or something tomorrow.
- To your egg yolk add the water and lemon, give it a mix and let it hang out next to your flour bowl.
- Critical step! Make sure your butter is super cold, borderline frozen. Grate it, or cut it into super small pieces. I love using my kitchen aid grater attachment for this if you happen to have one.
- Add the butter into your flour mixture, and using only your fingertips rub the flour into the butter pieces.
- Next, create a well in the middle of your flour and add your water/lemon/egg soup.
- Mix this as little as possible until it just starts to come together. Turn it over onto your countertop and kneed JUST until it forms a ball.
- Lay down a layer of plastic wrap, add your dough and smush it down into a thick circular disk. Finish wrapping it up in plastic (I do a few layers) and chill for at least an hour (or overnight).
- When ready to bake, roll the chilled dough on a floured surface with a floured rolling pin. If it cracks, let it sit on the counter a few minutes to soften, then fit it into your pie plate or tart pan.
- Decide whether to blind bake: fillings that bake with the crust (like apple or pumpkin pie) need no blind baking. For pre-cooked, no-bake, or very wet fillings (quiches, custard or cream pies), blind bake the crust first so it doesn't turn soggy.
- To blind bake: preheat the oven to 375°F. Line the crust with parchment paper or foil, covering the edges, then fill with pie weights, dried beans, or uncooked rice. Bake 15–20 minutes to set the crust.
- Remove the parchment and weights, then return the crust to the oven for another 10–15 minutes, until golden and fully cooked. Cool completely before adding any no-bake filling.
- For pies baked with their filling, skip the blind bake and follow your filling recipe's temperature and time (our pumpkin pie bakes about 45–50 minutes). Enjoy!
Video
Nutrition
Calories: 3099kcalCarbohydrates: 300gProtein: 44gFat: 193gSaturated Fat: 119gPolyunsaturated Fat: 9gMonounsaturated Fat: 50gTrans Fat: 7gCholesterol: 682mgSodium: 3802mgPotassium: 476mgFiber: 10gSugar: 14gVitamin A: 5932IUCalcium: 136mgIron: 18mg
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