Flaky Buttery Homemade Pie Crust (Pâte Brisée)
Coooking Temperature: 400°F/200°C/ Gas Mark 5
Calories: 26
Adjust Servings Here: 9 Pie Crust
Description
Is there anything better than a flaky, buttery homemade pie crust? This is my no-fail Pâte brisée recipe that turns out flaky every single time. The recipe is surprisingly simple and easy to make, too.
Ingredients
All Butter Pie Crust
- 1 ½ cup (190 g) All-purpose flour
- 4 oz (113 g) Unsalted butter (1 stick, 1/2 cup) chilled, cubed
- ½ tsp Salt
- 4 tbsp (60 ml) Chilled water
Combination Butter and Shortening Pie Crust
- 1½ cup (190 g) All-purpose flour
- 2 oz (60 g) Unsalted Butter chilled, cubed
- 2 oz (60 g) Vegetable shortening (or ghee) chilled,
- ½ tsp Salt
- 4 tbsp (60 ml) Water
Instructions
Pie Dough
- Food Processor - In a food processor, add the flour, salt, chilled cubed butter (and vegetable shortening). Pulse for 30 seconds until it resembles coarse bread crumb consistency. Pastry blender - You can also do this in a bowl using a pastry blender or fork (I prefer my fingertips) to cut the butter (and vegetable shortening) into the flour. It should look like a crumbly flour-butter mixture.1 ½ cup All-purpose flour, 4 oz Unsalted butter , ½ tsp Salt
- Add the chilled water a little at a time and combine for 30 seconds more.4 tbsp Chilled water
- Pour the mixture onto a work surface. Bring all the crumbs together and shape them into a ball. Then flatten into a disc. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll.
Roll crust
- Dust the work surface with flour and roll carefully. Use your 9-inch pie pan as a guide to see how big you need it.
- To transfer the dough to the pan without breaking, fold the pastry in half, then into quarters. Then, place it on the pie pan and unfold.
- Gently fit it to the pie pan with light hands, especially in the bottom edges. Cut the excess from the edges, leaving a 1/2 inch for crimping.
- Fold the excess under so you have a pretty round edge. Crimp the edge by forming a V shape with your thumb and index finger.
- Chill the crust in the fridge for 15 minutes up to 48 hours. Dock the pastry with a fork to prevent it from puffing during baking.
Blind bake or partially baked pie crust
- Preheat the oven at 400°F/200°C/ Gas Mark 5
- Line the pie with parchment paper, then fill the center with pie weights or baking beans. Bake for 15 minutes – then remove the pie weights and parchment paper.
- Add the filling and continue baking until the filling is cooked.
Fully baked pie crust
- Preheat the oven at 400°F/200°C/ Gas Mark 5
- Line the pie with parchment paper, then fill the center with pie weights or baking beans. Bake for 15 minutes – then remove the pie weights and parchment paper and continue to bake until the center is cooked and lightly golden.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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