Pate Brisee - The Easiest Pie Crust

Creating a pie crust can be one of the most daunting and challenging things to those unfamiliar to baking, but fret not! After growing up watching my mom effortlessly throw together a crust for apple pie and experimenting on my own for several years, I have this dough down pat (pun intended)! If you follow my directions and notes, your end result with be the flaky pie crust that you're wanting. This dough will yield two crusts (top and bottom layers). You can easily halve the recipe if you're making a galette.

Make this dough by hand!

Pate Brisee

2 1/2 cups all-purpose flour
1 tsp kosher salt
1 tsp sugar
1 cup butter, cold & cubed (2 sticks)
1/4-1/2 cup cold ice water (don't use the ice) [Note: more may be needed, depending on climate and humidity]

1. Blend the flour, salt and sugar together and then add the cubed butter. Evenly distribute the butter in the flour mixture but using either a fork or pastry blender. Blend this mixture until it begins to resemble a coarse meal.

2. Continuing to use a fork or pastry blender, gradually add the cold ice water in small increments (do NOT add it all at once) until the dough just begins to stick together. It may still appear to be slightly crumbly, but kneading the dough will bring it all together.

3. Wrap up the dough in plastic wrap and let it chill in the fridge for 30 minutes. This will help to re-chill the butter so that it's firm and easier to work with. You do not want a warm, elasticity and sticky dough, as it'll be difficult to work with when rolled out.

4. From here just follow the recipe for whichever pastries you're baking! Such an easy dough!


Some say he’s half man half fish, others say he’s more of a seventy/thirty split. Either way he’s a fishy bastard.