Imagine sinking your fork into a pie with a crust so perfectly flaky, so incredibly buttery, that it makes your taste buds dance with pure delight. This classic French Pate Brisee is the holy grail of pie crusts that professional bakers and home cooks alike dream about. Whether you're crafting a decadent sweet apple pie or a savory quiche, this all-butter crust will elevate your culinary creation from ordinary to extraordinary, transforming your kitchen into a gourmet pastry haven.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 1 pie crust
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, chilled and diced
- 1/4 cup ice water
- 1 teaspoon salt
Instructions
- Prepare your ingredients by measuring out the flour and salt into a large mixing bowl. Ensure the butter is very cold and cut into small, uniform 1/4-inch cubes.
- Add the diced cold butter to the flour and salt mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining.
- Gradually add ice water, one tablespoon at a time, gently mixing with a fork until the dough just begins to come together. Be careful not to overwork the dough, as this can make the crust tough.
- Turn the dough onto a clean work surface and gently press it together into a cohesive ball. Divide the dough in half and shape each portion into a flat disc about 1-inch thick.
- Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour (or up to 2 days). Chilling allows the gluten to relax and the butter to firm up, which ensures a flaky crust.
- When ready to use, remove the dough from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly.
- On a lightly floured surface, roll out the dough to about 1/8-inch thickness, rotating and adding flour as needed to prevent sticking.
- Carefully transfer the rolled dough to your pie dish, trim the edges, and crimp as desired. For a pre-baked crust, chill the shaped dough for 30 minutes before blind baking.
- If using for a double-crust pie, repeat the rolling process with the second disc and proceed with your specific pie recipe.
Tips
- • Keep everything cold! Cold butter and ice water are crucial for creating those signature flaky layers. • Don't overwork the dough - mix just until it comes together to prevent a tough crust. • Use a light touch when handling the dough to maintain its delicate texture. • Chill the dough for at least an hour before rolling to relax the gluten and firm up the butter. • Invest in a good pastry cutter or use your fingertips for the most precise butter integration. • If the dough becomes too warm while working, refrigerate it for 10-15 minutes to firm up again. • For an extra golden crust, brush with an egg wash before baking. • Practice makes perfect - don't get discouraged if your first attempt isn't flawless!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 3g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 45mg
