Pâte Brisée Pie Dough



Image of Rolled Pâte Brisée Pie Crust
Rolled Pâte Brisée Pie Crust

This recipe for pâte brisée is my go to pie crust recipe.  It works with both sweet and savory fillings. It can be made quickly in a food processor. Also it stays flaky if you need to reroll your crust. If you don’t have a food processor you could always form it by hand. The butter must be at a cool room temperature to blend correctly. I usually make the dough the day before baking to prevent shrinkage. This makes a large batch, as large as my food processor can handle. Freeze what you don’t need and save time later.

Yields 2 lb/ 910 g


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