Perfect Bake® recipe

Pate Brisee Hand Pie Dough

This variation of Pate Brisee includes simple instructions for portioning and rolling dough for mini pies. This dough is tasty with sweet or savory fillings. Here are a few tips for wrapping your filling: use egg wash as glue on the inside edge of the hand pie dough. Keep the edges of the dough free of filling to ensure a good seal. If the filling is runny, try freezing it just until it is manageable. When wrapping the filling, avoid stretching the dough as the stretched dough can often form a hole during baking and cause the filling to leak.


US | Metric
Metric | US
  • All Purpose Flour - 13⅝ oz
  • Salt - 1/8 oz
  • Unsalted Butter - 6⅜ oz
  • Egg yolk - 3/4 oz
  • Water - 4¾ oz


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