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Pie Crust with Butter (Pate Brisee)

Okay, here it is, pie crust with butter for you butter crust lovers.  I think now we transcend the level of pie dough with the addition of butter and the pie dough becomes pastry dough and now needs a french name – pate brisee.

Pie Crust with Butter (Pate Brisee)


  • 1 3/4 cups flour
  • 1/2 t. salt
  • 1 t. sugar
  • 3/4 cups cold butter, cut into chunks
  • 1/4-1/2 cup cold water

Cooking Directions:

  1. Mix together flour, salt and sugar.
  2. Cut butter chunks into flour mixture until it becomes crumbly.
  3. Stir in water, starting with 1/4 cup and adding more as necessary while working with hands until a ball forms.
  4. Wrap in plastic wrap and chill until ready to use.
  5. Makes barely enough for one pie.

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