Pate Brisee (Flakey Pie Dough)

From Earth to Table: Seasonal Recipes from an Organic Farm

Cookbook

Author(s): Jeff Crump, Bettina Schormann

Page 306

Course: Pies and Tarts

Reviews

1 reviews, average rating 5.0 / 5

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southerncooker

11 years ago

★ ★ ★ ★ ★ 5/5

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This was an easy dough and very flaky. I made it the night before and stored in the fridge. It was great on the Venison Pub Pie from page 255. I think it would also be great whenever you need a flaky pie crust. I only made a half recipe for the Pub pie as directed in the book.

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