Baking Pie Pastry, Pâte Brisée and Pâte Sucrée

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top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About
The initial oven temperature for pie pastry is high so that the dough keeps its shape; it is then lowered to complete cooking. To prevent dough becoming soggy in pies and tarts with a moist filling, a shell may be baked ahead that is, baked blind, then filled and baked again. It helps to preheat the baking sheet and to bake the pie on a low shelf.

Richer doughs like pâte sucrée are often baked completely and the filling added shortly before serving so that the pastry remains crisp. To prevent moisture soaking a pre-baked shell, sprinkle the base of the shell with breadcrumbs, brush the sides with egg white and bake again for a few minutes. Brush the pastry with jam glaze after baking. If filling with juicy fruits, spread with a layer of pastry cream first.