Pâte brisée is the basic pie dough that the MSBH uses for many of its pie recipes. It’s easy enough, but I have to admit that I’ve never enjoyed making pie dough. I love making pies (and eating them), however, so I’ve always been a big fan of the pre-made pie crusts you buy at the store. I’ve use many a Marie Callandar’s pre-made pie crust for the recipes I’ve made from MSBH in the past, and it’s always worked perfectly.
But I want to get better at baking pies from start to finish and this blog endeavor seems to be as good an opportunity as ever for me to get some practice. So I am going to make every crust from scratch for the recipes featured here and we’ll see if at the end I can finally master it.
So, pâte brisée begins in the food processor.
…and eventually you end up with the dough. The MSBH recipe makes enough dough for a top and bottom crust.
Form each hunk of dough into a disc, wrap, and chill.
Some people can take a disc of pie dough and roll it out into a perfectly uniform, circular piece of dough that is exactly the size and thickness desired. I am not one of those people.
I do love this recipe. In the past I’ve used Rose Levy Beranbaum’s flaky pie dough recipe using cream cheese. That’s a pretty phenomenal recipe too. I’ve still got some work do in mastering the crust embellishment.