show Pie shell

Pie Shell

show Pie shell

Pie Shell

Magalie
This is a "how-to " prepare your pie shell ready to fill up with your favorite garniture.
This technique is used for tartelettes as well as bigger pies.
I like to use it for my raspberry tartelettes or my fresh berries pies.
Bon appétit!
5 from 5 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course pâtisserie
Cuisine French
Servings 6

Ingredients
 
 

  • 2 cups All-purpose Flour
  • ½ cup sugar
  • cups butter soft (at room temperature)

Instructions
 

  • Follow my Short pie crust recipe( link down below) and flatten the dough. Preheat the oven at 350°F or gas mark 4.
  • cut out a circle larger than you mold.
  • using a circle or a mold, place delicately the dough on top and model it to the form. Then you can cut the access with a knife directing it to the outside.
  • Bake the dough for 10 min at 350°F or gas mark 4. Let them cool down and take them out of the mold. Then you can make them more regular with a micro file for example.
  • Paint them with an egg wash to make them more golden and to resist moisture from the filing.
  • bake them again for a couple of minutes until they get a nice golden color. Et voilà!
Tried this recipe?Let us know how it was!

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