Flaky Pie Crust (Pâte brisée)

Until this previous weekend break, I had not made a dual crust pie in, like, 4 years (and also I can virtually ensure that I utilized this for the crust). It’s not that I dislike pie or anything, it’s simply that when provided with a charitable supply of butter, I have a tendency to choose buttercream, not pâte brisée.

Nevertheless, I’m starting to see the allure of pie, in no little component due to the fact that this crust rocks. (Don’t take simply my word for it, I got this extremely favorable, type testimonial on the plum, nectarine as well as blackberry galette with armagnac crème blog post, the opening night of the crust dish on the website.) It’s half-cracked, buttery and also as very easy to deal with as wheat flour dough– I just desire the dental filling in the pie envisioned over was so effective!

When it comes to cooking times as well as temperature levels, those are adaptable– it needs to operate in area of standard crust in your preferred pie dish once it’s been cooled (I suggest evaluating it out prior to the huge program simply to be secure). I baked the above pie at 425 ° F for 40 mins, covering the crust with a pie guard after the very first 20, and also it appeared simply best.

Half-cracked Pie Crust (Pâte brisée)

Heather Sage

Prep work Time: 10 mins

Non-active Preparation Time: 30– 40 mins

Makes: Dough for dual crust pie

Active ingredients

  • 90 grams (3/4 mug) millet flour
  • 90 grams (3/4 mug) garbanzo fava flour
  • 120 grams (1/2 mug plus 2 tbsps) potato starch
  • 48 grams (1/4 mug plus 2 tbsps) arrowroot starch
  • 1 tsp xanthan gum tissue
  • 1/2 tsp great sea salt
  • 170 grams (12 tbsps) chilly saltless butter, reduced right into 1/2 ″ dices
  • 113 grams (1/2 mug) ice water


Blend with each other millet flour with salt in the dish of a stand mixer, spray in butter items. Fit stand mixer with paddle add-on and also mix (reduced to tool rate) up until the butter and also flour blend looks like peas. Include water; mix up until the dough simply starts to develop. At this moment, the dough will certainly be fairly brittle still, yet if you press a handful it will certainly collaborate. End up onto a gently millet floured surface area and also kind right into 2 disks (concerning 11 ounces each). Cover snugly with cling wrap as well as cool for 30– 40 mins (I discover any type of longer makes the dough almost difficult to roll). Usage for your preferred pie dish (each disk presents to regarding a 12 ″ -13 ″ circle that’s 1/8 ″ thick).

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