AHP Perfect Pâte Brisée Pie Crust is golden, scrumptious, buttery, and flaky. The all-purpose recipe can be used to make both sweet and savory pies or tarts. AHP Perfect Pâte Brisée Pie Crust can even be eaten without its counterpart and baked with a toss of cinnamon and sugar or served with a dollop of creme fraiche for breakfast (if baking the dough solo, roll it out flat and place on a baking sheet at 350 degrees).
The roughly folded pastry dough is very easy to make. Your crust will be tender and appropriately flaky (not over-baked and burnt) every time you make it.
One should never make just one pie so this recipe allows for two or three. If you’re not interested in making the third pie in one sitting, use it the following morning to make cinnamon sugar pie crust!
AHP Perfect Pâte Brisée Pie Crust
3 pie shells
- 9.5 inch glass pie dish (no metal of any sort)
- hand-mixer or stand mixer
- large mixing bowl (if using hand-mixer)
- unbleached organic all-purpose flour: 4 c
- sugar: 1-1/2 T
- kosher salt: 2 t
- cold unsalted butter: 4 sticks/2 c
- egg yolks: 4
- cold almond milk (cow or goat milk also work well): 1 c
- Using a stand mixer, combine the flour, sugar and salt.
- Cut each stick of butter into 6 pieces and scatter overtop the mix.
- Using the lowest setting on your stand mixer, mix together ingredients for one minute.
- In a separate small bowl, whisk together the egg yolks and 1/2 c cold almond milk.
- Combine the yolk and flour mixtures. Don’t worry if your dough looks course — it’s supposed to be. The mix should be off-white and chunks of butter should be visible throughout. You should barely be able to clump the dough together when pressed in between your thumb and forefinger. If the dough is not holding together, add 1/2 c of cold almond milk one tablespoon at a time until it does.
- Remove dough from the stand mixer.
- On an unfloured work surface, use your palm to smear the butter across the dough leaving streaks of butter throughout.
- Cut dough into thirds.
- Form each piece of dough into a round flat disk. Don’t over-knead dough, just work dough until it comes together.
- Wrap the dough individually with plastic wrap or place in a zip-top bag.
- Place the disks of dough in refrigerator wrap for a half hour (I know the timing is unconventional, but it’s the way to go).
- Roll out dough.