Until this past weekend, I hadn’t made a double crust pie in, like, four years (and I can pretty much guarantee that I used this for the crust). It’s not that I hate pie or anything, it’s just that when presented with a generous supply of butter, I tend to go with buttercream, not pâte brisée.
However, I’m beginning to see the appeal of pie, in no small part because this crust rocks. (Don’t take just my word for it, I received this incredibly positive, kind review on the plum, nectarine and blackberry galette with armagnac crème post, the first appearance of the crust recipe on the site.) It’s flaky, buttery and as easy to work with as wheat flour dough — I only wish the filling in the pie pictured above was so successful!
As for baking times and temperatures, those are flexible — it should work in place of conventional crust in your favorite pie recipe once it’s been chilled (I recommend testing it out before the big show just to be safe). I baked the above pie at 425°F for 40 minutes, covering the crust with a pie shield after the first 20, and it came out just perfect.
Flaky Pie Crust (Pâte brisée)
Preparation Time: 10 minutes
Inactive Preparation Time: 30 – 40 minutes
Makes: Dough for double crust pie
- 90 grams (3/4 cup) millet flour
- 90 grams (3/4 cup) garbanzo fava flour
- 120 grams (1/2 cup plus 2 tablespoons) potato starch
- 48 grams (1/4 cup plus 2 tablespoons) arrowroot starch
- 1 teaspoon xanthan gum
- 1/2 teaspoon fine sea salt
- 170 grams (12 tablespoons) cold unsalted butter, cut into 1/2″ cubes
- 113 grams (1/2 cup) ice water
Whisk together millet flour through salt in the bowl of a stand mixer, sprinkle in butter pieces. Fit stand mixer with paddle attachment and mix (low to medium speed) until the butter and flour mixture resembles peas. Add water; mix until the dough just begins to form. At this point, the dough will be quite crumbly still, but if you squeeze a handful it will come together. Turn out onto a lightly millet floured surface and form into two disks (about 11 ounces each). Wrap tightly with plastic wrap and refrigerate for 30 – 40 minutes (I find any longer makes the dough just about impossible to roll). Use for your favorite pie recipe (each disk rolls out to about a 12″-13″ circle that’s 1/8″ thick).