The most versatile pie crust
Pate Brisee is a sturdy, versatile crust recipe which stores well and freezes beautifully. It can be shaped and re-rolled several times and works for both dessert and savory pies. It’s even a great crust for free-form pies and decorative crust cut-outs. This recipe makes enough for two deep-dish pies or one large covered pie.
When ready to use, split dough into two portions. Roll out to 1/4 inch thick. Place one rolled piece of dough in pie pan, press edges with fork or flute pie dough along rim of pie pan. If pre-baked crust is called for in your recipe (such as custard pies, banana cream, key lime), bake the crust first, then fill. For fillings that must be baked (such as pumpkin or apple pie fillings), fill raw crust and bake pie as recommended in your recipe.
- 1/2 pound butter, softened
- 1 Tablespoon sugar
- 1 teaspoon salt
- 1 egg
- 4 oz warm water
- 1 pound flour
- Whip butter til light and fluffy
- Add sugar and salt, blend well
- Add egg and mix well
- Slowly add warm water, blending til thoroughly incorporated
- Add flour a cup at a time, blending after each addition
- Wrap and chill dough until ready to use in favorite pie