No ImageAll Butter Pie Crust for Pies and Tarts (Pâte Brisée)

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  1. David

    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.


  2. Jessy

    Can I make this and keep it in the fridge over night if I plan on baking it in the morning?

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  3. Bella

    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?


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  4. Yvonne

    Could you please share a gluten free version of the crust.

  5. Jim

    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.

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