brisée dough (buttery flakey pie dough) | part 2 of chicken + veg pot pie

(In Oprah voice) Briséeeeee dough!!! Friends I posted about this dough on instagram forever ago and HERE WE ARE: The savory flaky, super easy dough you've been waiting for!! (Or maybe you haven't been waiting at all, that's totally fine.) It's French. We love it because it's French.

Am I the only one who loves French things? I mean aren't they the queen of pastry? It might have something to do with the fact that I have French in my blood but John and I went for a walk yesterday evening and we met a real Parisian man with a thick French accent and I was like - BUT WHY DID YOU LEAVE PARIS? He did it for LOVE! Lol, Oh love! The things you do to us. I think I freaked him out a little bit because I can get a little too excited about pastry and I automatically associated him with the knowledge of how to bake anything because he was Parisian. I have been accused of being a little too enthusiastic before and it's true. 

1. the crumbs (stage 1).jpg

Anyway, Briseee dough.  We love it because it's freaking delicious and EASY and if you have a "favorite" savory pie recipe, use this crust instead, keep your filling, but please for the love of pie, try this crust at least once. It's all butter and so flaky. And we're gonna work together to make sure yours is flaky too.  

Quick mom update:  Myles is currently into everything and crawling like a baby cheetah. He has also gotten really brave and pulls himself up onto things and stands, letting go with one hand just hovering and then slightly bounces up and down. Our printer currently lives on the floor (because we sold our desk when we moved and haven't gotten around to getting another one yet) and he loves pulling himself up using the printer as stability. I let him test out his bravery all the time, and hold my hands out right behind him just in case he slips or loses balance, and when he tumbles and I catch him he either smiles the biggest smile at me or he ignores me a little, grips my thumbs and tries to get up again. The determination, the stamina, the bravery, the kisses, the strength, the charm. He's the full package ladies. My heart is already dying about it. 

And right now he makes the happiest squeal sound when I go and get him up from his naps. It's like I'm the greatest thing he's ever seen. My heart bursts a million times a day for this kid.

Anyway, I don't want to keep you because #dough. This is the dough we're using to make our chicken veg-filled pot pie for Father's Day (but you can make it any day really). If you missed my last post, I share how to make a really good and easy roasted chicken here for this pie of ours. 

Next post is going to come with a rough timeline that should help make this chicken + veg pot pie go over smoothly, but if you want to get started now - you can easily make this dough 3 days ahead of time, kept tightly wrapped in the fridge. After 3 days the butter starts to oxidize, meaning it still tastes okay, but it starts to look gray. So if you want to make it more than 3 days ahead of time, stick in the freezer. 

Love you friends. xo

Brisée Dough (savory pie or pastry dough)

Makes one 10-inch pie (with left overs), two 9-inch tarts/quiches or 12 little 5-inch tarts

adapted from Little Flower Baking

I love how flaky this crust is. It's seriously magic.

bakers note: Don't stress too much about making the butter cubes exactly ½ inch. I honestly never worry about how big or small my butter chunks are. I think a variety here is a good thing. 

4 ½ cups / 540g all-purpose flour
2 teaspoons sea salt (sea salt not kosher salt!)
1 ½ cups plus 1 generous tablespoon / 355g unsalted butter, cold, cut into ½ inch cubes
⅓ cup / 74g ice water (ice cubes removed) please note you might need a little more or a little less water depending on where you live. I find that in UT I need way more than I do in CA


In an electric mixer with the paddle attachment: gently mix the flour and salt. Then as the mixer continues to stir, gradually add the chunks of cold butter into the flour mixture. Mix until some of the butter and flour combine into blob-like-crumbs. Most people say that here, the blobs should resemble peas. To me, they don't need to be the size of peas, but more the size of walnut halves or pecans. I actually prefer the blobs to be a mix of big and small blobs (see pictures above as a reference)

Once you have a crumb-like mess, slowly start to add your ice water. Now you can do this one of two ways: you can slowly add your ice water as your electric mixer continues to stir or you can pour the crumbly mess onto a clean surface and add the water little by little, working the dough with your hands until combined. I highly recommend working the water in by hand so you don't end up adding to much water.. It's tricky! But you can do it! 

If you'd like to start by pouring some of the water in the mixer that's totally fine, but you will need to take the dough out once it starts to stick and finish kneading it by hand in order to ensure a really flaky dough. I do this whole process by hand. It's a mess, but it's fun and gets the right texture every time. 

Knead the dough by pressing the heel of your hand forward and kind of pinching it, and then doing this motion over again a few times. (See GIF above) Knead until just combined. You should be able to see some white marbling of the butter throughout your dough. 

If your making this for an 10-inch pie: Split your dough into two disks and wrap each one tightly and chill for at least 30 minutes before rolling it out. 

Once dough has been chilled, roll each disk out into a 12-inch circle at about ⅜-inch thick.