Classic Pate Brisee (Rich Butter Crust)

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classic pate brisse

 crust bakes perfectly every time. Egg yolks make the dough pliable and smooth. Sugar and lemon juice make a tender dough that is never tough. This pie crust can be made ahead weeks in advance and frozen until needed.

  • Duration
  • Prep Time
  • 2 (9-inch) CrustsServings


  • 3½ cups all-purpose flour, sifted

    8 ounces (2 sticks or ½ pound) unsalted butter, chilled and cut into ½ -inch cubes

    1 teaspoon kosher salt

    3 tablespoons sugar

    5 tablespoons ice-cold water

    2 egg yolks

    2 tablespoons lemon juice


  1. Add flour, butter, salt, and sugar to the bowl of a stand mixer with whisk attachment or food processor. Mix/process on low until the mixture resembles crumbs.
  2. In a small bowl, whisk ice water, egg yolks, and lemon juice together. With the motor on lowest setting, add egg mixture and process until the dough comes together in a ball.
  3. Divide dough into 2 pieces and flatten with your hand to a disc. Wrap the disks in plastic wrap and refrigerate for at least 1 hour before rolling out, or freeze for 5 weeks