Pate Brisee for Rum-Vanilla Cream Pie

rum vanilla cream pie
Photo: Johnny Miller
2 9-inch crusts

Use this recipe to make our Rum-Vanilla Cream Pie and Butterscotch-Praline Cream Pie.


  • 2 ½ cups all-purpose flour

  • 1 teaspoon salt

  • 1 teaspoon sugar

  • 8 ounces (1 cup) cold unsalted butter, cut into small pieces

  • 1/4 to 1/2 cup ice water


  1. Pulse flour, salt, and sugar in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until mixture just begins to hold together.

  2. Shape dough into 2 disks. Wrap each in plastic, and refrigerate until firm, about 1 hour (or up to 2 days).

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