Buttery, flaky, all-purpose pie crust (pate brisee) – basic recipes

Instructions

1. Combine the flour, sugar and salt in a large mixing bowl. Add the cold butter cubed and mix fast with your hands, until you reach a consistency similar to large peas.
2. Make a well in the centre and add the cold milk 1 tbs each time and work the dough until it comes together.
3. Make sure you are working fast, so the butter does not melt.
4. Work the dough into a large disc. Wrap it with plastic wrap and put it in the fridge for at least 1 hour to chill, or a maximum of 3 days. At this moment you may freeze it for later. It stays very well in the fridge for up to 2 months. Just wrap it well with the plastic wrap and put it in freezer bags.
5. In case you were chilling the dough in the fridge bring it out 10-15 minutes before rolling, so you can roll it more easily. While, if you were keeping it in the freezer, let it defroze in the fridge and then bring it out from the fridge and let it sit in the room temperature for 10-15 minutes before rolling, so you can roll it more easily.
6. Lightly dust a clean surface with flour and also dust a small amount of flour on top of the dough.
7. Roll the dough gently, until you reach the desired size and thickness.
8. Now check the different instructions for different dishes :

Galettes   

1. In case you are making galettes just placed it in the pan over a baking paper and fold it over the filling.
2. Bake in the preheated oven for around 40 minutes, the edges should be golden brown and the filling well cooked.

Uncovered pies

1. In case you are making uncovered pies, butter and flour the baking pan. Place the pie dough in the baking pan and puncture the bottom of the raw crust with a fork, to prevent it from puffing up during the baking process.
2. Place a baking paper over it and fill it with pie weights or beans, and bake in the oven for 15 minutes.
3. After 15 min, bring it out, remove the pie weights and let it cool slightly.
4. Add the pie filling and bake, until the edges are golden brown and the filling is properly cooked. Usually it takes around 40 minutes.

Covered pies

1. In case you are making covered pies, you should prepare 2 dough balls, one for each layer, doubling the ingredients. Roll one layer of the dough and place it in the pie pan that you have previously prepared with butter and flour. Make sure that part of the dough is hanging on edges. Add the filling and then add the second layer of dough. Wrap excess top crust under bottom crust edge, pressing edges together to seal. Cut 4 to 6 slits in top of the pie, with a floured paring knife, radiating from centre. Bake in the preheated oven at 220 degrees Celsius for 15 minutes and then reduce heat to 170 degrees Celsius. Bake until crust is golden and juices are bubbling, 50 to 60 minutes more. If edges start to brown too quickly, cover with aluminium foil so they will not get burnt.

Tart

1. In order to prepare a tart with pastry cream filling, chocolate pudding filling, lemon curd etc you should bake the pie crust completely.
2. Butter and flour the baking pan. Place the pie dough in the baking pan and puncture the bottom of the raw crust with a fork. This prevents it from puffing up during the baking process.
3. Place a baking paper over it and fill it with pie weights or beans, and bake in the oven for 15 minutes.
4. After 15 min, bring it out, remove the pie weights and put it again in the oven.
5. Bake for another 20-25 minutes, until the shell, is golden brown.
6. Let it cool completely before filling.