Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
I have more cookbooks than any normal person needs. None the less, I find that your web site is my go to for most recipes. After looking through at least 3 cookbooks I decided to look at your site to see what you had. Bingo. The best of the bunch. After the pumpkin for TG I plan to try your Lemon Meringue, my wife’s favorite.
Can I make this and keep it in the fridge over night if I plan on baking it in the morning?
Hi, Jessy! Yes, that should be fine. You can also put it in the freezer. Cover it with plastic wrap!
About to make this for a quiche (first pie crust ever!) – thank you for this very clear recipe and explanation. I see you used a glass pie dish for the crust – I’m also using glass, the brand is Anchor Hocking. I’m nervous about putting it into a hot oven straight from the freezer. Can I freeze for a whole day and then go straight into the oven for blind baking?
Hi Bella, I only use pyrex pie dishes for my pies and have never had an issue with putting them in the oven directly from the freezer for blind baking. Perhaps because I put them on a rack and not a solid hot surface?
Could you please share a gluten free version of the crust.
Used this crust today to make mini strawberry pies. While delicious, 10 tablespoons of butter was a bit much. The pie is so rich & buttery that it detracts from the star of the show, which was supposed to be the fresh-picked strawberries. I’d probably stick to 8 tablespoons of butter, whether blind baking or now.
Hi Jim, the base recipe calls for 8 tablespoons. Only add more if you want a flakier, more buttery crust.
Wat is temperature to bake and for how long recipe doesn’t state
Hi Georgetta, this recipe is for making the dough for a pie crust. How long you cook it and at what temperature completely depends on the type of pie or tart you are making. If you want to make a pre-baked pie crust, use this recipe to make the dough, then follow this recipe: https://www.simplyrecipes.com/recipes/how_to_blind_bake_a_pie_crust/ to pre-bake the crust.
I can’t find a temp and time for baking it???
Hi, Rebekah! The baking temperature is determined by how you are using the crust – a tart? an apple pie? Do you just want to blind-bake the crust? This recipe just makes the dough for a crust. Usually in a tart or pie recipe, they will indicate at what temperature to cook the tart or pie, and you can follow that guide using this crust.
My go-to pie crust. I love that there’s no shortening in it and it turns out amazing every time.
This came out perfectly. I used 5 Tb of ice water and the dough was perhaps a touch sticky but no problems rolling it out. I wonder if that was because I used delicious Irish Kerry Gold butter which has a lower water content than USA butter?
I love that butter, Carol, and that’s entirely possible because it’s cultured. Hurrah for delicious pie crust!
Can any one tell for how long and at what temperature to bake it plz.
Hi Salma, that depends completely on what recipe you are using the crust for – a tart? an apple pie? Do you just want to blind-bake the crust? This recipe just makes the dough for a crust. Usually in a tart or pie recipe, they will indicate at what temperature to cook the tart or pie.
Thank you for your reply, Elise. I am planning on using this for walnut pie.
Pate brisee is pronounced “pat eh breeze eh”. Sorry but there is an accent acute , over the e in pate!
Hi Ralph, I used to think that too! I was corrected years ago by a friend of mine who had been a pastry chef at The French Laundry. Here’s the Wikipedia entry on pâte brisée https://fr.wikipedia.org/wiki/pâte_brisée. This “pâte” is a different word than “paté”. There is no accent over the e in pâte brisée. In this usage pâte is another word for pâtisserie or pastry. Here is the Wikipedia on paté https://fr.wikipedia.org/wiki/paté which is a preparation of meat, fish, or vegetables.
Elise is correct. In French, the circonflexe over the a in pâte indicates that the original word was paste. In English the s was retained, as in pastry.
Thank you so much for this terrific recipe, Elise! My first effort was for Thanksgiving, with a pumpkin pie – it was superb. Just put two discs in the fridge for an apple pie. The photos and description are very clear and helpful! I am in Europe and using a Bimby, a food processor that can cook, too. Easy to see when enough water has been added. All butter, indeed! Sort of, “butter with a flour binder”! Yum!
Great. Thanks. I freeze the butter and then grate it. After each step I work with the butter I put it back in the fridge for a while to make sure it’s nice and cold before I go on.
Have made this several times and it’s delicious! I also like Sherry Yard’s pie crust from The Secrets of Baking; very similar to this, but she cuts the butter into larger chunks at the beginning, and adds a 1/2 tsp of champagne vinegar to the ice water before incorporating. Apparently erring on the side of more water so that your dough is tacky but not sticking to your fingers is the key to rollable dough.
Hi B, I’ve been meaning to test adding a little vinegar to this. Apparently it helps make the crust easier to roll out!
Can I double this recipe?
I took a swing at the rhubarb ginger galette, but somewhere along the line I decided to substitue TBS for ounces and doubled the amount of butter in the recipe. Rolled out great though. I was congratulating myself on that, but it didn’t do so well in oven, though it did foam up quite nicely.
Oh no! I’ve mistakenly doubled the butter in a crust recipe. It resulted in a big ole mess. Oops!!!
Hi, Elise! I baked your cheesecake a while back and fell in love with your website. I was making a pumpkin pie today and decided to try making this crust, but I couldn’t seem to get it right and ended up having to use a store-bought Pillsbury crust instead. I made the crust twice. The first time, I used four tbsps of ice water and refrigerated the crust for an hour, but the crust got all gooey and stuck to my counter when I started rolling it. The second time, I used 3 tbsps of ice water instead but got the same results. Was I supposed to freeze the dough for an hour? It kinda looked like the butter was melting because of my handling of the dough. I was really looking forward to having a flaky, rich crust and I’m upset with myself because I don’t know what I did wrong.
Hi Clara, you need to sprinkle flour all over it before rolling it out, and roll it out on a well floured countertop. If the dough is gooey, you need to sprinkle flour on it.
Thanks for the quick reply, Elise! I actually did sprinkle flour on the counter and on the dough, but the dough still got all sticky. I was thinking of freezing it for an hour instead of just refrigerating it. I don’t know why the dough didn’t firm up.
Freezing it won’t help. It just needs more flour.
Alrighty. I’ll try using more flour next time. Thank you!
This may be a little too late to ask, since I’ve already finished the crust and put it in the refrigerator, but must I chill the dough for a full hour, (mandatory,) or can I chill it for twenty minutes? You might not reply in time, so I’ll probably just chill it at one hour for this time, but maybe for next time?
Hi Megan, I highly recommend chilling the dough for 1 full hour.
Okay, I ended up chilling the dough for an hour, and it turned out amazing! Your old fashioned pumpkin pie recipe goes very well with this crust. This is actually the second time I’ve made it. Thank You^^
Excellent recipe! Technique is everything – I found a recipe that had the exact same ingredients/proportions, but a different technique, and the pie crust did not turn out nearly as tasty as this one did.
Hi Elise; I’m making this for the Tomato Pie recipe here on this website. Will I need to bake this pie crust before I bake the Tomato Pie, or will it all cook together? BTW, your website has been a huge inspiration to me. I’m not sure why, but I don’t find it as overwhelming as (say for example) allrecipes.com. I am so grateful to you. Warm regard, MJ.
Hi MJ, thank you for your kind words! If I were making the tomato pie with this crust, I would pre-bake the crust as directed in the recipe.
it is only fair that i let you know i DO love your recipes and the way you present them. always simply and beautifully explained. it is also suuuper nice that you make portions which are far from giant :-)
i have subscribes to your food blog for a long time now.
hugs from tropical Brazil,