Pie Crust....also called Pate Brisee


  • 1 1/4 cups all purpose flour
  • 6 tablespoons sweet butter, cut into bits
  • 2 tablespoons white shortening
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 3 tablespoons ice water, approximately


  • Mix dry ingredients in a food processor (or mix with a spoon in a bowl). Add cold fats and pulse gently with processor or cut in with a knife and fork if doing by hand.
  • Add water to food processor and pulse gently until mixture holds together between finger and thumb. It will look crumbly. If doing by hand, mix gently with a fork.
  • Pour out onto to floured board and gently pull together (do not knead). Pat into a disk and place in frig for at least 20-30 minutes before rolling out into crust.


  • NOTES:
  • NOTES : This pie dough is useful for tarts, pies or quiches. It helps to have it in the refrigerator for awhile before forming the dough; but it is not necessary.
  • SOURCE: Apple Charlotte