Pie Crusts

Make tarts from Brisée dough when filling the crusts with nonsweet foods, and from Sucrée dough when they are to be filled with sweet dessert fillings. If dough is too cold, let it stand at room temperature until warm enough to roll without breaking.


  1. Roll dough to less than -inch thick. Lightly coat pie pan with butter, then wipe surplus butter from pan with paper towel, thus leaving a film of butter on the surface. Roll pastry around the rolling pin and then unroll over the pan. Fit dough into the pan. Trim crust ¼ inch larger than the edge of the pan.
  2. Crimp the edge of the dough between thumb and first finger. Prick dough on bottom in about 8 places with the point of a knife.
  3. Line the dough with a circle of foil or waxed paper big enough to come up the sides of the dough. Cut the edge of the circle in about 6 places to make it fit. Fill with navy beans to hold the dough in place as it bakes. It is not necessary to line Sucrée dough, only Brisée.
  4. Bake in a preheated 450-degree oven, on lowest shelf, for about 15 minutes. Take from oven, lift out paper and beans. Return tart to the oven for 5 minutes to dry. (Save beans to use again.) The crust is partially baked, which some recipes call for, such as the Quiche Paysanne.
  5. If the crust is to be completely baked, return it to a 400-degree oven and bake until brown. Once it is brown remove from the oven, slide the shell from the pan onto a cooky sheet, coat with a mixture of 1 yolk and 2 tablespoons of water and return the shell to the oven to get golden brown and crisp. Cool crust on wire rack. Use, or store in a cool, dry place.