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Pâte Brisée Pie Crust

Yield: Yields 17-3/4 ounces.

Once the shell is made, it can be wrapped in plastic and refrigerated up to 24 hours before filling and baking. This recipe makes more dough than you’ll need for the squash pie. Save the extra to use for pie decorations or a small tart.


  • 9 oz. (2 cups) all-purpose flour
  • 3/4 tsp. salt
  • 3/4 tsp. sugar
  • 6 oz. (12 Tbs.) cold unsalted butter, cubed
  • 1/4 cup ice water

Nutritional Information

  • Nutritional Sample Size based on eight servings of 10 oz.
  • Calories (kcal) : 160
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 25
  • Sodium (mg): 130
  • Carbohydrates (g): 14
  • Fiber (g): 0
  • Protein (g): 2


  • In a food processor, combine the flour, salt, and sugar and pulse once or twice. Toss in the cubes of butter and coat lightly with the flour mixture. Process just until the texture is pebbly. With the motor running, add the ice water through the feed tube just until the dough begins to form a ball. Turn the dough out onto a lightly floured surface and shape into a ball, kneading once or twice if necessary. Wrap the dough in plastic wrap and refrigerate for at least 1 hour before rolling.
  • When the dough is chilled, reserve one-quarter of it for any decorations. Roll the remaining three-quarters into a round between 1/8 and 1/4 inch thick. Transfer to a 9-inch pie plate and crimp and shape the edges. Cover and chill for at least 1 hour.
  • To make pie decorations — Roll the remaining pie dough 1/4 inch thick. Use a small cookie cutter or a paring knife to cut out shapes. Set on a parchment-lined baking sheet, sprinkle with sugar, and bake at 350°F until lightly browned, about 12 minutes. Let cool.


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