• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Francoise's Kitchen
  • Home
  • About Me
    • Privacy Policy
    • Contact
  • All Recipes
    • Basics
    • Bagel, Bread, and brioche
    • Cake
    • Cookies, muffins, and small cakes
    • Clafoutis, Crêpes, Omelettes, Pancakes, and Waffles
    • Dip, Jam, Spread, Pesto
    • Fish and Seafood
    • Meat
    • Pasta and Rice
    • Pie, pizza, tart, and quiche
    • Vegetables
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
menu icon
go to homepage
  • Home
  • All Recipes
  • Privacy Policy
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • search icon
    Homepage link
    • Home
    • All Recipes
    • Privacy Policy
    • About Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • ×
    Home » Recipes » Basics

    Pie Crust (Pâte Brisée)

    February 1, 2015 By Francoise Leave a Comment

    Please share this recipe if you like it

    • Share
    • Tweet
    • Yummly
    • Email
    • Print
    Jump to Recipe Print Recipe

    Pie Crust (Pâte Brisée in French) is a basic dough that you can use as any base of tart, pie, or quiche. It is really easy to make and the taste is so much better than what you can buy in a grocery store.

    The recipe below is perfect when using a 9 to 11-inch tart pan. Note that I typically prefer a thin crust, so I tend to roll the dough to the "maximum".

    logo
    Food Advertisements by

    pie crust1

    Pie Crust

    Pie Crust (Pâte Brisée)

    Francoise
    Make one single crust 11 inch pie (I like really thin crust !)

    No ratings yet
    Print Recipe Pin Recipe

    Ingredients
      

    • 1 cup unbleached flour
    • ¼ teaspoon salt
    • 8 tablespoon unsalted butter, cold and cut in dices (I used Plugra butter)
    • 2 tablespoon ice water

    Instructions
     

    • In a food processor, add the flour and salt. Pulse it to sift.
    • Add the cold butter and pulse a few times until the mixture looks like coarse crumbs.
    • Pour the water 1 tablespoon at a time and pulse until the mixture just forms a dough.
      Pie Crust
    • Put the dough in a plastic wrap. Press the dough into a flat disc and refrigerate until ready to use.
    • When it is ready to use, I like to keep the plastic wrap under the dough so I don't need to add too much flour. It is also easier when the dough is rolled to put the dough around the rolling pin and transfer it delicately into the pan tart.
    • Carefully remove the plastic wrap, arrange the dough and cut any excess. With the extra you can patch areas where the dough is missing.
    • Press gently all around the edge. Use a fork and poke evenly all over. Chill until ready to use.
    Tried this recipe?Let us know how it was!

    More Basics

    • PateSablee3
      Sweet Dough (Pâte Sablée)
    • Buckwheat Crêpe
      Buckwheat Crêpes (Galette)

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    DON’T MISS MY NEW RECIPES!

    logo

    Food Advertisements by

    About Francoise

    My name is Francoise. I am a French mom who lives in Atlanta, GA since 1999.
    Read More…

    • Facebook
    • Instagram
    • Pinterest
    • RSS

    Foodgawker

    my foodgawker gallery
    logo

    Food Advertisements by

    Let's Connect

    Get new recipes by e-mail

    Recipes Archives

    logo

    Food Advertisements by

    Hi, I'm Françoise! A French Mom who loves to cook, share recipes from my childhood, and more... Welcome to my kitchen!

    More about me →

    Popular

    • Galette des Rois (French King Cake)
      Galette des Rois (French King Cake) with Almond Cream
    • Key Lime Pie with Pie Crust
      Key Lime Pie with Pie Crust
    • Classic French Tomato and Mustard Tart
      Classic French Tomato and Mustard Tart
    • Oven baked ratatouille
      Easy Oven-Baked Ratatouille
    • Monkfish in Armoricaine (or American) Sauce 🐟🍅
    • Monkfish Curry
      Monkfish Curry in Coconut Milk
    • Classic American Banana Bread
      Classic American Banana Bread
    • Grilled Eggplant and Vegetable Wrap with Garlicky Mint Greek Yogurt Sauce
      Grilled Vegetable Wrap with Greek Yogurt Sauce

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Francoise's Kitchen