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Rich Pie Crust
The addition of egg yolk makes this dough rich enough for a king and also helps it hold up better without getting tough. It is similar to the more traditional French method for pie dough called pâte brisée. This recipe is adapted from James Beard’s recipe for Pâte Brisée.The directions are for using a stand mixer to make the dough, which is how I make mine. A food processor also works well.Yields: pastry for two 9-inch pie crusts. One for today and one for the freezer.
Servings:
2
9-inch pie crusts
Calories:
1627 kcal
Course:
Main Course
Cuisine:
French
Ingredients
- 3 cups all-purpose flour sifted
- 1 cup butter chilled, cut into 1/2-inch cubes, unsalted
- 7-10 Tablespoons water ice-cold
- 2 egg yolk
- 2 Tablespoons lemon juice
- 1 tsp salt
Optional
- 3 Tablespoons sugar for sweet dough
Instructions
- Pour water into a measuring cup and add egg yolks and lemon juice. Beat with a fork. Add salt and sugar, if using. Drop in an ice cube to chill the mixture while you prep your flour.
- Sift flour into the bowl of a stand mixer and add butter cubes. Use the paddle attachment and beat for about a minute until butter and flour are partially smeared together. It’s okay to have some lumps.
- With the mixer on ‘Stir’, slowly drizzle the egg and water liquid into the flour and butter. Mix for another 60 seconds until the dough starts to come together. Stop the mixer, remove paddle, and using your hands, gather the dough together into a ball.
- Remove pie dough from mixing bowl and place on a lightly floured counter. Divide dough into two and flatten each piece slightly. Wrap each disc tightly in plastic wrap. Don’t worry if dough is slightly crumbly, it will come together in the chilling process.
- Chill dough for at least four hours and overnight if possible. Your pie dough is now ready to be used!
Cup of Yum
Notes
- Dough discs may be frozen for up to five weeks.
Nutrition Information
Calories
1627kcal
(81%)
Carbohydrates
163g
(54%)
Protein
23g
(46%)
Fat
99g
(152%)
Saturated Fat
60g
(300%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
26g
(130%)
Trans Fat
4g
(200%)
Cholesterol
438mg
(146%)
Sodium
1191mg
(50%)
Potassium
264mg
(6%)
Fiber
5g
(20%)
Sugar
19g
(38%)
Vitamin A
3101IU
(62%)
Vitamin C
6mg
(7%)
Calcium
82mg
(8%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 2 9-inch pie crusts
Amount Per Serving
Calories 1627
% Daily Value*
| Calories | 1627kcal | 81% |
| Carbohydrates | 163g | 54% |
| Protein | 23g | 46% |
| Fat | 99g | 152% |
| Saturated Fat | 60g | 300% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 26g | 130% |
| Trans Fat | 4g | 200% |
| Cholesterol | 438mg | 146% |
| Sodium | 1191mg | 50% |
| Potassium | 264mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 19g | 38% |
| Vitamin A | 3101IU | 62% |
| Vitamin C | 6mg | 7% |
| Calcium | 82mg | 8% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.