With Thanksgiving just two days away, those of us who are cooking seem to be frantically prepping our menus, and planning every last detail. I have my book club’s “Friendsgiving” tonight so I started baking yesterday! To help with the fact that I’m making a total of 5 pies this year, I prepped all my dough over the weekend so it will be ready as soon as I need it. The pie dough recipe I use, called pâte briseé, has been my go-to crust for every pie I’ve made since starting this blog. I’ve also used it for pop tarts, chicken pot-pies and hand-pies.
The food processor makes this dough fast and easy to make, and for me it has been a success every single time. In my opinion, a flaky crust made with real butter takes any pie recipe over the top. I have included step by step instructions below to make the process a bit easier. Also- here are a few of my favorite recipes I’ve made using this delicious dough that bakes up so beautifully!
Brown Sugar Cinnamon Pop-tarts
The process of throwing this pie crust together really couldn’t be easier- especially with a food processor!
Ingredients
- 2 1/2 cups all purpose flour
- 2 sticks unsalted butter, cold, cut into cubes
- 1 tsp. salt
- 1 tsp. sugar
- 1/4-1/2 cups ice water
Instructions
- Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine.
- Add the butter, and process until the mixture resembles coarse meal, about 10 seconds.
- With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
- Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap.
- Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.
Combine flour, salt and sugar in the bowl of a food processor fitted with a steel blade.
Process until combined- about 10 seconds.
Add the butter, and process until the mixture resembles coarse meal, about 10 seconds.
With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
Turn dough onto work surface and divide in two.
Wrap each half with plastic wrap and flatten into a disc.
Let dough chill for at least an hour.
When dough is chilled, roll out to 1/4 inch thickness.
Roll dough over rolling pin to transfer into pie dish.
I don’t have a food processor, would a stand mixer work as well? This seems too easy to be true!
Yes Julie- I think a stand mixer would be fine. (Or even a pastry blender or two knives!)
So glad you hear!
It’s from Williams Sonoma :)
Hey Katie- chill the unbaked shell in the freezer for 15 minutes. Then, fill the pie shell with tin foil and either dried beans or pie weights. Bake for 15-20 minutes at 375. Then- remove the foil and pie weights and bake for an additional 10-15 minutes or until golden brown!
Make that COOK!
If I just want to cook the pie shell empty for a banana cream pie, what temperature should the oven be and how long should it cool?
Where did you get that fabulous pie dish??? The one with the large scallops:)
I made this recipe twice this Thanksgiving weekend: once for apple pie and once for a top crust on a thanksgiving leftover pot pie. Both came out perfectly and were so easy! Works very well for sweet and savory…definitely my new go to recipe for any kind of pie!
I love an all butter pie crust, and yours looks perfect! I just bookmarked every recipe in this post, they are all calling to me big time!
Yes- after I trim the scraps I turn the edge under and then crimp it to whichever pie dish I’m using. This one was fancy :)
Ok I’ll give it a try, but how did you get the top to look so pretty – is it turned under?
This looks amazing. All butter is the way to go!
This looks a great pastry recipe – easy to manage which is a real bonus. I love the way you’ve used it in different dishes. Will be bookmaking this to try soon. Thanks for sharing! :)
My least favorite part of a pie has always been rolling out the crust. I tend to avoid sugar cookies for the same reason. But you’re right on the pate brisse. Best. Dough. Ever. And I finally broke down and bought some jumbo pie tins, for the sole purpose of making individual pot pies…
awh…what a wonderful post. i love step by step recipes!
cakes-carina.blogspot.de
I somehow managed to escape making any pies this year, but wow, does that make me want to run into the kitchen. It’s so easy!