Pie crust. That’s all that’s meant by Pâte Brisée; simple, savory pie crust. We’ve been looking for a pie crust that we can use as our go-to recipe, and, so, periodically, we try something new. In the past, we’ve tried the Vodka Pie Crust offered up by America’s Test Kitchen. It was tasty and flaky, but very, very sticky and difficult to handle. Not a good choice unless you like frustration in the kitchen. While we happen to have a pie crust that we like pretty well, it uses shortening, something that we’re becoming less enamored of, especially the whole hydrogenation thing, so we’re always on the lookout for a crust that avoids shortening.
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