Pie Dough, Double Shell
This variation of Pate Brisee includes simple instructions for creating a beautiful top for a double crusted pie. Here are a few tips for preparing thus dough ahead of time: Keep your bottom and top crust cold while you prepare the filling. Place the top crust onto a piece of parchment paper before cutting out air vents so that you can easily transfer it to and from the refrigerator. If you want to use cinnamon sugar, be sure to do so right before the pie goes in the oven or the sugar will begin to dissolve.
Ingredients
Units:
- All Purpose Flour - 13½ oz
- Salt - 1/8 oz
- Unsalted Butter - 6⅜ oz
- Egg yolk - 3/4 oz
- Water - 4¾ oz
Servings
1 shellDirections
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