LOCATION: Recipes >> Pie Crusts >> Pate Brisee a l'Huile Pie Crust
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Pate Brisee a l'Huile Pie Crust
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Pate Brisee a l'Huile
1 1/2 cups flour
6 Tbsp oil (canola, sunflower & safflower work great)
6 Tbsp lukewarm water
1 pinch salt
Put the oil in a bowl, add lukewarm water, and stir with a whisk.
The mixture becomes creamy white and light. Add the flour by 1/2
cupfuls and the salt. Mix rapidly by hand; do not work it too much
or it gets tough. Form a ball, dust lightly with flour, and wrap
in plastic wrap. Let it rest in the refrigerator for at least
an hour. On a lightly floured board or marble, roll the dough into
a circle 3/16-inch thick. Spray the pie pan with cooking spray
and place dough in pan, fluting the edges and pricking the sides.
Prepare pie as directed in your recipe. (I usually half-bake the
crust before adding the filling.)
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