With 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.
