Pie Crust - Pate Brisee

Use for pies and quiches, especially Margaret's Pumpkin Pie
What is the difference between pate brisee and pie crust? Because Pâte Brisée has less liquid and less gluten development, it has finer, more delicate crumb than the Traditional Canadian Pie Crust. Pâte Brisée is traditionally mixed by frissage, using the heel of your hand to rub and smear butter pieces into the dough.

Yield:
1 pie crust
Category:
Desserts
Cuisine:
French

INGREDIENTS:

  • 3/4 cup (100g) butter
  • 4 ounces (115 g) cream cheese
  • 1 1/2 cups all-purpose flour

DIRECTIONS:

  1. Heat oven to 350 degrees.
  2. In a food processor, combine the ingredients and pulse until the dough comes together and becomes almost smooth. Cover with plastic wrap and refrigerate for an hour. Remove from refrigerator, roll out onto a floured board, and line an 8 or 9-inch pie mold. Prick with a fork and bake for 20 minutes. Remove from oven to let cool.

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This recipe can be found online at: lemonzest.ca/Home/Recipes/2031