All-Butter Pie Dough (Pâte Brisée)

All-Butter Pie Dough (Pâte Brisée)

Makes enough all-butter pie dough (Pâte Brisée) for one single pie crust

Ingredients:

8 ounces all-purpose flour (1 1/2 cup plus 1 tablespoon)
3-1/2 ounces unsalted butter (7 tablespoons), cut into small cubes
1/2 t. salt
a few drops of lemon juice mixed with ice water to make 1/3 cup total liquid (may not need all of this depending on your humidity levels)

To make the all-butter pie dough (pâte brisée):

  1. Add flour and salt to a food processor and pulse 2-3 times to combine.
  2. Add butter and pulse 7-8 times, until butter is starting to be incorporated and is about the size of peas.
  3. Slowly add lemon juice/water combination through pour spout while pulsing.  You want the dough to look a little dry but it should be wet enough to hold shape between two fingers when you press it.  You may not need all the water/lemon juice mixture!
  4. Dump slightly crumbly dough onto piece of plastic/silicon wrap and pull corners of wrap around dough, pushing dough together until you can form a 6-inch disk.  Wrap tightly and refrigerate for at least 30 minutes or up to 24 hours, until firm.
  5. Remove dough from refrigerator and let it sit on the counter until it’s soft enough to roll out, but still cold.
  6. Roll out the disc of dough on floured counter into desired shape.
  7. Roll dough up around rolling pin loosely, and gently center it in pie plate.
  8. Press dough firmly into corners and up the sides of pan.  Trim dough around the top, with up to 1 inch of overhang.  Use extra dough to patch any holes or cracks. 
  9. Chill prepared dough in fridge until ready to blind-bake or fill.

Need a new quiche recipe? Try my French bakery deep-dish spinach quiche.

Or try my blueberry streusel pie or fresh peach pie if you’re looking for sweet options!

pate brisee all butter pie dough being rolled out
formed pate brisee all butter pie dough in pie pan

All-Butter Pie Dough

Elevate your favorite pie or quiche recipe with this all-butter French pie dough recipe!
Prep Time15 mins
Time to Chill1 hr
Total Time1 hr 15 mins
Course: brunch
Cuisine: French
Keyword: all butter pie crust, all-butter pie dough, pie crust, pie dough
Servings: 8

Ingredients

  • 8 ounces all-purpose flour (1 1/2 cup plus 1 tablespoon)
  • 3 1/2 ounces unsalted butter, cut into cubes 7 tablespoons
  • 1/2 teaspoon salt
  • 1/3 cup ice-cold water mix in a few drops of lemon juice for 1/3 cup total of liquid

Instructions

  • Add flour and salt to a food processor and pulse 2-3 times to combine.
  • Add butter and pulse 7-8 times, until butter is starting to be incorporated and is about the size of peas.
  • Slowly add lemon juice/water combination through pour spout while pulsing.  You want the dough to look a little dry but it should be wet enough to hold shape between two fingers when you press it.  You may not need all the water/lemon juice mixture!
  • Dump slightly crumbly dough onto piece of plastic/silicon wrap and pull corners of wrap around dough, pushing dough together until you can form a 6-inch disk.  Wrap tightly and refrigerate for at least 30 minutes or up to 24 hours, until firm.
  • Remove dough from refrigerator and let it sit on the counter until it’s soft enough to roll out, but still cold.
  • Roll out the disc of dough on floured counter into desired shape.
  • Roll dough up around rolling pin loosely, and gently center it in pie plate.
  • Press dough firmly into corners and up the sides of pan.  Trim dough around the top, with up to 1 inch of overhang.  Use extra dough to patch any holes or cracks. 
  • Chill prepared dough in fridge until ready to blind-bake or fill.

Notes

*it’s quick and easy to measure out the ingredients with a kitchen scale. 


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