French Pie Pastry
Master the art of French baking with this foolproof French Pie Pastry recipe, perfect for creating buttery, flaky crusts that elevate any pie to gourmet status. Crafted with a few simple ingredients—cold, cubed unsalted butter, all-purpose flour, and just a touch of ice water—this pâte brisée-style dough delivers the quintessential golden, tender flakiness every baker dreams of. The optional touch of sugar offers versatility, making it ideal for both sweet and savory creations. With a quick 20-minute prep time, this pastry dough is easy to make yet yields professional-quality results. Whether you're crafting a classic apple pie, a decadent quiche, or a rustic galette, this French pastry dough is your go-to foundation for perfection. Refrigeration ensures optimal flakiness, and rolling it out is a breeze when following the detailed steps provided. Impress your guests with a pie crust that’s as visually appealing as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 240 grams all-purpose flour
- 180 grams unsalted butter (cold, cubed)
- 1 teaspoon salt
- 1 teaspoon granulated sugar (optional for sweet pies)
- 4 tablespoons ice water
Instructions
In a large mixing bowl, combine the flour, salt, and sugar (if using).
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
Gradually add the ice water, one tablespoon at a time, while gently mixing the dough with a fork or your hands. Add just enough water for the dough to hold together without becoming sticky.
Turn the dough onto a lightly floured surface and gently knead it a few times to bring it together. Be careful not to overwork the dough to maintain its flakiness.
Form the dough into a flat disk. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
When ready to use, lightly flour your work surface and rolling pin. Roll the chilled dough into a circle large enough to fit your pie pan, about 1/8 inch thick.
Carefully transfer the rolled-out dough to your pie pan, pressing it gently into the edges and trimming any excess dough. If making a double-crust pie, divide the dough in half before rolling and reserve one portion for the top crust.
Use as directed in your pie recipe, baking according to the specific instructions for your filling.
Nutrition Facts
Calories |
2183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.4 g | 190% | |
| Saturated Fat | 92.8 g | 464% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 393 mg | 131% | |
| Sodium | 2389 mg | 104% | |
| Total Carbohydrate | 187.5 g | 68% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 4.8 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 295 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
