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Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.

Source: Martha Stewart Living, October/November 1992
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  • venus391
    22 MAR, 2019
    I've using this recipe for at least 15 years for my sweet pie recipes. It's so buttery. I recommend rolling it out between sheets of parchment so it doesn't stick and is easier to manage. Work fast while it's cold or it will be hard to work with.
    Reply
  • debbiecarlson14
    21 NOV, 2018
    This is my go to recipe for pie crusts. I’ve been using it for 20 years and it has never let me down. The crust is so flaky, light, and comes out beautifully. Everyone I share my pies, tarts, etc.. people ask for the crust recipe.
    Reply
  • mjames13031
    18 NOV, 2018
    Best pie dough -- my new go-to after trying all others. Crisco, et al be damned. Been working with this pastry -- I've made many pies using it including manageable lattice. Roll and fold , repeat, to get incredible layers.
    Reply
  • mindyg75yahoo
    16 APR, 2016
    I don't see direction for how long and what temperature this pate Brisee should be baked for.
    Reply
    • codymurp
      25 OCT, 2018
      Let me google that for you...
    • kandypruitt2013
      19 NOV, 2016
      Hey @Mindy, I'm sure you found the answer by now lol but if not, after pressing into pan brush lightly with egg white until just glossy then bake at 425° for 15 mins.
  • MS11847663
    3 SEP, 2018
    This has been my pie crust recipe for over 20 years. It is reliable, flaky, easy to work and produces a perfect crust every single time.
    Reply
  • krolikcukier
    24 JUL, 2018
    I have been a professional cook for almost 10 years and this is my go-to for basic pie crust, right now I’m using it for a roasted mushroom and jack cheese quiche to eat when I get home from a long night in the kitchen, I’m also trying this recipe with Bob’s Red Mill 1-to-1 gluten free flour to see how it turns out (flavor and texture), my method for blind baking is 375 F with parchment and pie weights for roughly 20+ minutes or until it looks 99% done (factor in slight carry-over)
    Reply
    • shannon_mcmahan
      24 AUG, 2018
      I'm curious how this works with GF flour as well, have you tried it yet?
  • TxBirdy
    12 MAY, 2018
    This crust is classic and perfect. It is so easy to make. Cooking instructions vary based on what you are using it for (filled custard pie, filled fruit pie, quiche, fried pie, etc). That is why cooking directions are not included with this recipe.
    Reply
  • anniepippingma
    17 MAR, 2017
    Ummm.. any advice on what temperature and how long to bake? Where do we go from here?
    Reply
  • fortel
    11 OCT, 2014
    My go to recipe for flaky, buttery pie crust. Easy to follow. On really hot days it turns out even better if you put the flour and salt into your food processor and pop it into the fridge for 10 minutes or so. This way the blade, the flour and salt are all cooled down.
    Reply
  • Catherine Pilibos
    12 JUL, 2012
    This recipe is foolproof! I didn't have a processor so just used a pastry knife--and a cold can of beer to roll out the dough (we were in a cabin in Alaska). It came out perfect!! I'd always been scared to make pie, but not any more. Thanks for a great recipe Martha!!
    Reply

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