Pâte brisée - Pie pastry Recipe
Pâte brisée - Pie pastry
Total time: 15 to 30 minutes

Preparation time: 15 minutes

Difficulty: Easy
Chef's Note

Makes a tender, flaky crust for pies, tarts, quiches, pâtés or tourtière

Version with shortening or lard
- 500 ml (2 cups) sifted all-purpose flour
- 190 ml (3/4 cup) shortening or lard
- A pinch of salt (optional)
- 4-5 tbsp. ice water

Version with butter
- 625 ml (2 1/2 cups) sifted all-purpose flour
- 200 g (7/8 cup) butter
- 1 egg
- A pinch of salt (optional)
- 1-2 tbsp. ice water

 Making the pastry

  1. Pour the flour into a bowl or onto a work surface;
  2. cut the fat into the flour using two knives until the fat is in pea-sized pieces;
  3. gradually add in the water, mixing with a fork;
  4. press the mixture into two balls (it will have a grainy texture);
  5. roll each ball out on a lightly-floured surface using a rolling pin;
  6. line a pie plate or tart pan with the pastry, letting the pastry extend slightly over the edge of the plate - keeping in mind that the bottom crust should be larger than the top.

Baked Single Crust

  1. For fruit tarts, line a pie plate with pastry;
  2. flute the edge of the pastry; throw in a handful of dried beans so the pastry will not bubble up;
  3. bake at 180°C (350° F) about 10 minutes or until golden;
  4. remove from the oven; let cool; fill.

Unbaked Single Crust

  1. For custard or lemon pies, sugar pie, etc. proceed according to steps 1 and 2 above;
  2. if your filling is fairly liquid, brush the inside of the pastry with a beaten egg yolk to "waterproof" it;
  3. let it dry in the oven for 30-60 seconds; fill; bake according to the recipe

Double Crust

  1. Proceed as for a single crust pie;
  2. fill; top with the second layer of pastry;
  3. pinch the edges to seal the two crusts together;
  4. make a small hole or 2-3 gashes in the centre to allow the steam to escape;
  5. bake according to the recipe

Dessert Crust

  1. Add approximately 40 g sugar for each 200 g flour
  2. MS suggestion: depending on the filling, you can also add 3 or 4 spoonfuls of finely ground almonds and a couple drops of pure vanilla extract to the pastry.
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