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Pie Crust Recipes

Pie Crust Recipes

  • Author: Carrie Pacini
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35 minutes
  • Yield: 1 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: French

Description

Learn How to Make these Buttery Pie Crust Recipes for a solid foundation to whatever you’re baking.

The following Pie Crusts Recipes are French Shortcrust Pastry also known as Pate Brisée (Savory), Pate Sablée (crumb texture) and Pate Sucrée (Sweet). They are so simple to make.

Shortcrust Pastry also known as Pate Brisée, has a rich buttery flavor with a crisp and crumbly texture. It’s only slightly sweetened with sugar. If you are looking for a crust that just has a slight sweetness to it this is what you will want to use. It’s best for savory pies, tarts, and quiches.

Shortcrust Pastry also known as Pate Sablée, is a sweeter and crispier pie crust that has a cookie crumb like texture. It’s great for sweet pies and tarts.

Sweet Shortcrust Pastry also known as Pate Sucrée, is a rich and sweet pastry with a crisp cookie-like texture. It’s perfect for tarts that are filled with fruit or cream, custards, and jams. You can bake it blind and fill it our bake it with a custard.

Below I created an illustration to help show the slight changes for each style.


Ingredients

Scale

Brisee
1 1/4 cups (180g) all-purpose flour, sifted + pinch of salt
7 tbsp (100g) chilled butter
2 tbsp granulated sugar
1 egg yolk, lightly beaten
About 12 tbsp ice water

Sablee
1 1/4 cups (180g) all-purpose flour, sifted
6 tbsp (90g) chilled butter
1/2 cup (60g) powdered sugar sifted
1 egg yolk, lightly beaten
1 tsp lemon zest
About 12 tbsp ice water

Sucree
1 1/4 cups (180g) all-purpose flour, sifted + pinch of salt
7 tbsp (100g) chilled butter
1/4 cup (60g) granulated sugar
1 egg yolk, lightly beaten
1 tsp lemon zest
About 12 tbsp ice water

Quantity and Bake Time:
Recipe makes 1 pie crust for a 9 1/2 inch (24cm) tart pan
Bake at 350°F for 30 minutes if making a crust for a pie that you will cook further, like a jam or baked custard.
Bake for 45 minutes if making a crust for a pie that will need no further baking.


Instructions


Notes

Baking Blind:
Add parchment paper with a thin layer of dried beans or pie weights to prevent the bottom from rising and keep the sides in place.
Bake at 350°F for 30 minutes if making a crust for a pie that you will cook further, like a jam or baked custard. Bake for 45 minutes if making a crust for a pie that will need no further baking.

Just A few things:
Pastry will keep in the icebox for 4 – 5 days, tightly covered in plastic wrap.
Chilling the pastry before pressing it out will prevent it from burning and shrinking while it’s baking.


Nutrition

  • Serving Size: 5

Keywords: Desserts, Pie, Pie Crust