Fall Leaves Pâte Brisée Pie Crust

The crust on this pie, an all-butter pate brisee a golden and delicately tender.

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Fall Leaves Pâte Brisée Pie Crust
An all-butter pate brisee is the pinnacle of pie-making, rewarding bakers with a golden and delicately tender crust.
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267 calories
3 g
245 g
28 g
3 g
16 g
48 g
11 g
2 g
1 g
10 g
Nutrition Facts
Serving Size
48g
Amount Per Serving
Calories 267
Calories from Fat 243
% Daily Value *
Total Fat 28g
42%
Saturated Fat 16g
81%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 245mg
82%
Sodium 11mg
0%
Total Carbohydrates 3g
1%
Dietary Fiber 0g
0%
Sugars 2g
Protein 3g
Vitamin A
19%
Vitamin C
0%
Calcium
3%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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What you need
  1. 1 ounce (2 tablespoons) cold unsalted butter, cut into small pieces
  2. 1 large egg yolk, lightly beaten with 1 tablespoon water, for egg wash
  3. Sanding sugar, for sprinkling
  4. 3 1/2-inch leaf-shaped cutters
What you do
  1. Pulse flour, salt, and sugar in a food processor until combined.
  2. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.
  3. Evenly drizzle 1/4 cup water over mixture.
  4. Pulse until mixture just begins to hold together (it should not be wet or sticky).
  5. If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
  6. Divide dough in half.
  7. Place each half on a piece of plastic wrap, and wrap.
  8. Press dough into 2 disks using a rolling pin.
  9. Refrigerate until firm, about 1 hour or overnight. (Dough can be frozen for up to 1 month; thaw before using.)
  10. Roll 1 disk of dough to 1/8-inch thickness on a floured surface.
  11. Fit dough into a 9-inch pie dish.
  12. Trim edge flush with rim.
  13. Freeze until firm, about 30 minutes.
  14. Roll remaining disk to 1/8-inch thickness on a floured surface.
  15. Transfer to a piece of parchment.
  16. Cut out 18 leaves, rerolling scraps if needed, using 3 1/2-inch leaf-shaped cutters.
  17. Transfer leaves to another piece of parchment; chill if needed.
  18. Gently press the dull edge of a paring knife into leaves to create veins.
  19. Freeze until firm, about 30 minutes.
Adapted from Martha Stewart
Beta Nutrition
calories
267
fat
28g
protein
3g
carbs
3g
Full Info.
Adapted from Martha Stewart
Jessy + Melissa https://www.jessyandmelissa.com/