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Pierre Hermé’s Sweet Pie Crust (‘pâte à foncer’)

2022-01-03

   La version Française se trouve ICI
A pie crust that is tasty and elastic, perfect to bake humid batters 

Don't forget to share your photos once you tried this recipe! HERE 







Video

Check out my YouTube Channel : HERE

https://www.youtube.com/watch?v=Xx0G2EpUeqk


 

About this recipe

The French pie crust is a type of dough very different from the shortcrusts that we already saw (like this one or this one)
Pie Crust

The main difference is that it contains milk, and adding a liquid makes the dough more elastic
Pie Crust

The dough is more elastic, and can hold big pies, and will bake better with humid filling than the shortcrust do

However, this dough also "retracts" while baking, and you cannot blind bake it
Pie Crust


Source of the recipe

A recipe by a French Pastry star, Pierre Hermé, found in his book "Le Larousse des desserts".

To purchase online, see HERE

Pie Crust


 

Pie Crust


 

Pie Crust


 
Pie Crust

The recipe is on page 16

 

Recipes using Pie Crust

D’Aubéry Deep Dish Apple Hazelnut Pie

All the recipes using Pie Crust are HERE



 

Ingredients

Pie Crust

For 500 g (1 lbs 2 oz )

 
¾ Cup Butter (180 grams)

½ teaspoon Salt (4 grams)

1 teaspoon Sugar (5 grams)

1 Egg Yolk. 1 Tablespoon or 20 grams

4 Tablespoons Milk (50 grams)

1 ¾ Cup Flour (250 grams)

 

For 350 g ( ¾lbs )

 
½ Cup Butter (125.9 grams)

½ teaspoon Salt (2.8 grams)

1 teaspoon Sugar (3.5 grams)

0.7 Egg Yolk. 2 teaspoons or 14 grams

2 Tablespoons Milk (35 grams)

1 ¼ Cup Flour (175 grams)

 

For 250 g ( 9 oz )

 
½ Cup Butter (90 grams)

½ teaspoon Salt (2 grams)

½ teaspoon Sugar (2.5 grams)

½ Egg Yolk. 1 teaspoon or 10 grams

2 Tablespoons Milk (25 grams)

¾ Cup Flour (125 grams)

 

You will need...

Steps

Here's the recipe video:
Check out my YouTube Channel : HERE

https://www.youtube.com/watch?v=Xx0G2EpUeqk


 

A few notes...

A few notes to succeed this recipe:

● No real difficulty : this dough is simple to make. Just make sure the butter is really soft before using it

● Make sure to spread the dough when finished, onto your work surface

Storing the dough in the fridge before using it is highly recommended. The dough will "stabilize" while cooling down, and it will bake better


Recipes using Pie Crust

D’Aubéry Deep Dish Apple Hazelnut Pie

All the recipes using Pie Crust are HERE



 

The result and the pix





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Don't forget to share your photos once you tried this recipe!
Click HERE 

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Cooking with the same Chef ?

All recipes of Pierre Hermé

Recipes from the same Book!

All recipes from the book "Le Larousse des desserts"

To purchase the book online, see HERE
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What to cook with...

5 spice powder

, Almond extract, Almond paste, Almond powder, Almonds,

Apple liquor

,

Apple syrup

, Apples,

Apricot

, Avocado,

Basil

,

Basque sauce

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Brown sugar

,

Buttermilk

,

Calvados

,

Candied orange

,

Cantaloupe

,

Cardamom

, Carrots,

Celery

,

Cherry

, Chicken,

Chicken liver

, Chicken stock, Chili pepper,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

, Cocoa Powder,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Corn

, Cream,

Cream of Tartar

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Figs

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Garlic powder

,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

,

Gold leaf

, Grand marnier,

Grand marnier ice cream

,

Grapefruit

, Green onion,

Ham

,

Ham hock

,

Hazelnut flour

, Hazelnuts,

Hoisin sauce

, Honey,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Isomalt

,

Italian meringue

,

Ketchup

,

Kirsch liquor

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

, Lemon, Lemon juice, Lemon zests, Lime,

Lobster

,

Madeira

,

Mandarine

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

,

Mousseline cream

,

Mozzarella

, Mushrooms, Neutral gel,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Peaches

,

Pearl sugar

,

Pectin NH

,

Peppers

,

Pie crust

,

Pine nuts

,

Pineapple

,

Pink pralines

, Pistachio paste, Pistachios,

Poached eggs

,

Pork

,

Port wine

,

Potato starch

,

Potatoes

,

Powdered anis

, Puff dough,

Puff pastry paring

,

Pumpkin

,

Rabbit

,

Raisins

, Raspberries,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Rosemary

,

Rum

,

Rye flour

, Sablée Dough, Saffron,

Salmon

,

Salted butter

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Shortcrust Pastry, Soy sauce,

Spinach leaves

,

Split peas

, Strawberries,

Strawberry jam

,

Sweetened condensed milk

,

Syrup

,

Tempered chocolate

, Thyme, Tomato paste, Tomatoes,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

, Vanilla sugar,

Vegetable shortening (crisco)

,

Velvet spray

,

Wafer paper

, Whipping cream,

Whiskey

, White chocolate,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



¾ Cup Butter (180 g)

½ teaspoon Salt (4 g)

1 teaspoon Sugar (5 g)

1 Egg Yolk

4 Tablespoons Milk (50 g)

1 ¾ Cup Flour (250 g)