Pie Crust

November 01, 2020

Recipe from cooking class @Le Pain Quotidien

Brisée Dough

Makes 1x 9” pie crust

Ingredients in grams

Butter, unsalted, chilled 120gm

All-purpose Flour 137gm

Sugar 3gm

Salt 2gm

Water, cold 38gm

 Mix together dry ingredients in a medium bowl.

 Cut butter into dry ingredients until it slightly smaller than when you started.

 Add liquid in small amounts, working the dough until it comes together, being

careful not to over-work the dough or over hydrate it.

 Shape the dough into a round, cover and refrigerate until use.

 Roll out into 12” round, atleast . inch thick).

 For pies, blind bake for atleast 15-30 minutes with beans inside of a parchment at

375-400F before adding the pie filling to help crisp up the crust and prevent soggy

bottom.