by Joan Mccord

Created on: August 16, 2008   Last Updated: June 13, 2009

Like the frame for a Picasso, the crust protects and highlights the masterpiece, your perfectly baked pie.

This recipe for a French pie crust, or pate brisee, is easy, reliable, and leaves your full concentration for the star of the show, your beautiful pie.

PATE BRISSE

Makes 2, 9-inch crusts

To make a single crust, devide the recipe in half; or make the entire recipe and store the extra crust in the freezer for future use.

Ingredients:

2 cups all-purpose flour
1 tsp sugar (Increase sugar to 3 tsp for a sweet pie)
1 tsp salt
6 ounces cold unsalted butter, cut into small pieces
4 ounces Crisco shortening
1/4 to 1/2 cup ice water (This is about 2/3 cup water with some ice cubes in it. Strain the water into the food processor, and it will be cold enough to assure a flaky and flavorful crust.

Method:

* Pulse flour, salt, and sugar in food processor until combined.

* Add butter and shortening until mixture resembles coarse corn meal, about 10 seconds.

* With machine running, add ice water in a slow, steady stream until mixture just begins to hold together.

* Don't over-mix.

* Shape dough into 2 discs. Wrap each in plastic and refrigerate until firm, about 1 hour or up to 2 days.

To Blind-Bake

* On a lightly floured work surface, roll crust to 1/8-inch thickness.

* Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp the edges. Lightly prick bottom of dough with a fork.

* Refrigerate for 30 minutes.

* Preheat oven to 375-degrees.

* Line dough with parchment, and fill with pie weights or dried beans.

* Bake until edges begin to turn golden, 15 to 18 minutes.

* Carefully remove weights and parchment.

* Continue baking until crust is golden brown, 12 to 15 minutes.

* Allow to cool completely on a wire rack.

If you are making a pie that does not require a pre-baked crust, simply arrange crust in pie dish, add filling and bake according to your recipe.

A top crust should be brushed with a mixture of an egg yolk lightened with 1 tablespoon of water.

Top crusts usually need outlets for steam (slits or small holes) as they cook; and always present an opportunity for cut-outs and decorations.

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