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Pie Dough, Single Shell

This pate brisee recipe, adapted from the book Baking with Julia, includes an egg yolk to give the dough a silky pliability when raw and a beautiful flaky character typically associated with a perfectly baked pie crust. Bon appetit!

Ingredients

Units:
US | Metric
Metric | US
  • All Purpose Flour - 6¾ oz
  • Salt - 0.04 oz
  • Unsalted Butter - 3⅛ oz
  • Egg yolk - 3/8 oz
  • Water - 2⅜ oz

Servings

1 shell

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Directions

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