Pies are one of my favorite treats, especially in the fall! Here's a recipe for the perfect pie crust. It always comes out great and can be used for sweet or savory dishes.
340 g unsalted butter, cold, large cubes
550 g AP flour
5 g salt
8 g sugar
125 g cold water
50 g egg (1 egg)
Start by measuring out dry ingredients (flour, salt and sugar) for the pate brisee into a food processor.
Add the butter and mix until you have a coarse meal texture (you should still be able to see chunks of butter about the size of a nickel).
Next, add the egg and water slowly until dough holds together. Divide the dough into two balls and wrap in plastic wrap. Chill in the fridge for about 30 minutes. This recipe makes two pie crusts.
Roll out one half of the dough to make an even 10-inch circle. You can use flour to help roll, but not too much!
Line a 9-inch pie pan with the dough and make sure it is fully pressed up against the sides. Trim the crust and crimp at the edges.
You can par-bake your crust for 10-15 minutes or put the filling of your pie right inside.