Pâte Brisée Pie Crust

A pâte brisée has a fragile, crumbly texture and does not rise when baked. It is the pastry of choice for quiche and tarts and can be used for both savory and sweet dishes.

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Pâte Brisée Pie Crust
A pâte brisée has a fragile, crumbly texture and does not rise when baked. It is the pastry of choice for quiche and tarts and can be used for both savory and sweet dishes.
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2780 calories
243 g
488 g
187 g
34 g
117 g
638 g
2393 g
5 g
7 g
56 g
Nutrition Facts
Serving Size
638g
Amount Per Serving
Calories 2780
Calories from Fat 1643
% Daily Value *
Total Fat 187g
288%
Saturated Fat 117g
585%
Trans Fat 7g
Polyunsaturated Fat 8g
Monounsaturated Fat 48g
Cholesterol 488mg
163%
Sodium 2393mg
100%
Total Carbohydrates 243g
81%
Dietary Fiber 8g
34%
Sugars 5g
Protein 34g
Vitamin A
113%
Vitamin C
0%
Calcium
11%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
What you need
  1. 2 1/2 cups all-purpose flour, plus more for surface
  2. 1 teaspoon salt
  3. 1 teaspoon sugar
  4. 8 ounces (2 sticks) cold unsalted butter, cut into small pieces
  5. 1/4 to 1/2 cup ice water
What you do
  1. In the bowl of a food processor, combine flour and salt and pulse to combine.
  2. After the dry ingredients are pulsed together, add the butter pieces all at once.
  3. Pulse again until it has clumps ranging in size from coarse crumbs to 1/2 inch.
  4. This usually requires only a few pulses and takes about 10 seconds. It's very important not to overprocess the dough.
  5. Add the Ice water with the machine running until the texture of the dough is crumbly and just holds together; the dough should not be wet or sticky. Do not process more than 30 seconds.
  6. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
  7. Transfer the crumbly dough to a work surface and divide it in half.
  8. Put each on a sheet of plastic wrap; then gather it around the dough and pul toward the center to form a ball.
  9. Flatten into a disk and chill.
For Traditional pie crust
  1. Roll 1 disk of dough to 1/8-inch thickness on a floured surface.
  2. Fit dough into a 9-inch pie dish.
  3. Trim edge flush with rim.
  4. Freeze until firm, about 30 minutes.
For Lattice Top Pie Crust
  1. Roll 2 disk of dough to 1/8-inch thickness on a floured surface.
  2. Fit one piece of dough into a 9-inch pie dish.
  3. Cut the other rolled out piece of dough into 1-inch strips.
  4. Weave strips together over filling, and place an extra strip or two along the edge, where the bottom crust joins the lattice top. (see video)
  5. Using your fingers press the edges with your fingers, or the tines of a fork to seal well.
Tips & tricks
  1. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.
Adapted from Martha Stewart
beta
calories
2780
fat
187g
protein
34g
carbs
243g
more
Adapted from Martha Stewart
Jessy + Melissa http://www.jessyandmelissa.com/wp/

Video how to lattice top a pie