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Home > Restaurants > Recipes > Pie Pastry

Pie Pastry

Provided by: Chef Egidiana Maccioni
Served at: Le Cirque

  • Type of Dish: Desserts: All, Desserts: Pies/Tarts
  • Servings: 8
  • Cuisine: American, Italian
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5 tablespoons butter
1 cup plus 2 tablespoons flour
1/3 cup sugar
Grated rind of 1/2 lemon
2 egg yolks


Preheat the oven to 500 degrees.

Place the butter in a heavy saucepan and place over low heat until melted. Set aside to cool until almost at room temperature. Place the flour in a mixing bowl and add the sugar and lemon rind. Blend with a wire whisk. Add the egg yolks, and gradually whisk in the butter. Blend and knead the dough until it is homogenous and smooth. When ready to use, lightly butter a 9- or 10-inch tart pan, flour lightly, and shake out excess flour. Place the pastry in the center of the pan, and, using the fingers, press and smooth the dough to the edges of the pan and up the inside rim. The layer of dough should be as even as possible. Refrigerate until ready to use.

(Published 2001)

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