Perfect Bake® recipe

Pate Brisee Double Pie Shell

This variation of Pate Brisee includes simple instructions for creating a beautiful top for a double crusted pie. There are many ways to personalize a crust. Here are a few tips for preparing yours 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 do want to use cinnamon sugar, be sure to do so right before the pie goes in the oven because the sugar will begin to melt over time otherwise.


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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