Welcome Pie Weather!

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photo-3With Rhubarb just starting to poke out of the spring ground I’m getting super-excited for summer fruit pie season. If you are looking to make a fuss-free, flaky pie crust that requires no mixer your search has ended!  Toss in some herbs, poppy seeds, citrus zest, or spices to customize your pie crust according to your filling ~

Brisée Pie Dough

3 cups all purpose flour

4 1/2 t sugar

2 ¼ t salt

12 oz. very cold, cubed unsalted butter cut into lima bean size

~1/2 cup very cold water

  • Whisk the flour, sugar, and salt together with a fork till blended.
  • Add cubed butter and combine with hands till each piece is coated with the flour mixture.
  • Add half the water and gently squish, adding more water a bit at a time until it forms a solid ball of dough.
  • Form the dough into a flattened circle.
  • The butter should still be cold (if the butter ever feels melty, chill the dough before working it further) and streaked throughout the dough.
  • Refrigerate dough for 15 minutes (or longer, if preparing ahead of time)
  • Dough should be cold when going into the oven for optimal flakiness.  To par-bake:  Chill formed pie shell till firm, approximately 15 minutes in the freezer.  Line shell with parchment and beans or fitted foil.  Bake at 325° (300° for convection oven) about 25 minutes or to desired color.  For golden pie tops:  brush dough with heavy cream and sprinkle with turbinado sugar.
  • Excess dough scraps can be re-rolled as long as you still see butter streaked throughout the dough.

Makes approximately 2 pies or tart bottoms, one double-crusted pie, or 12 mini treats.