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+ servings

Pâte brisée Pie shell

Wrap the dough tightly in plastic wrap, then freeze. It can last up to 3 months.
Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Author Natalija


  • 240 g all purpose flour
  • 2-3 pinches of salt
  • 125 g softened unsalted butter
  • 1 egg yolk
  • 2-3 Tbsp water


  • In a large bowl or on the clean table surface combine salt and flour together. Add chunks of softened butter.
  • Use finger to combine until crumbly.
  • Add egg yolks and start to knead the dough, only add as much water as dough needs. Do not over-knead.
  • Shape into a ball.
  • Wrap in plastic wrap and chill at least for 1 hour.
  • Preheat oven to 380°F. Unwrap dough and roll into a thin circle between two pieces of parchment paper.
  • Fit dough into a tart pan, press firmly on bottom and sides. Trim any extra dough. Pick all over with a fork.
  • Bake in the oven for about 20 minutes, until pie shell is lightly golden.