The addition of egg yolk makes this dough rich enough for a king and also helps it hold up better without getting tough. It is similar to the more traditional French method for pie dough called pâte brisée. This recipe is adapted from James Beard’s recipe for Pâte Brisée.The directions are for using a stand mixer to make the dough, which is how I make mine. A food processor also works well.Yields: pastry for two 9-inch pie crusts. One for today and one for the freezer.
Course Staples
Cuisine French
Servings 29-inch pie crusts
Calories 1627kcal
Ingredients
3cupsall-purpose floursifted
1cupunsalted butterchilled, cut into 1/2-inch cubes
7-10Tablespoonswaterice-cold
2egg yolks
2Tablespoonslemon juice
1tspsalt
Optional
3Tablespoonssugarfor sweet dough
Makes: 9inch9 x 9inch round
Instructions
Pour water into a measuring cup and add egg yolks and lemon juice. Beat with a fork. Add salt and sugar, if using. Drop in an ice cube to chill the mixture while you prep your flour.
Sift flour into the bowl of a stand mixer and add butter cubes. Use the paddle attachment and beat for about a minute until butter and flour are partially smeared together. It’s okay to have some lumps.
With the mixer on ‘Stir’, slowly drizzle the egg and water liquid into the flour and butter. Mix for another 60 seconds until the dough starts to come together. Stop the mixer, remove paddle, and using your hands, gather the dough together into a ball.
Remove pie dough from mixing bowl and place on a lightly floured counter. Divide dough into two and flatten each piece slightly. Wrap each disc tightly in plastic wrap. Don’t worry if dough is slightly crumbly, it will come together in the chilling process.
Chill dough for at least four hours and overnight if possible. Your pie dough is now ready to be used!