1 Review

This is unbelievably good, and actually quite easy to make. I made a small double-crust 6" pie with my usual pastry of 1 c flour and 1/2 c shortening and water, which I don't refrigerate. I had only one kind of brie, and because I have to be careful of too much dairy, did half lactose-free milk and almond milk with one egg and the nutmeg. I rubbed the top crust with milk and sprinkled it with salt and pepper. Then I baked it at 400 for 45 minutes, for when I took it out after 25, I could see it was still far too soft and would have been runny in the center. The extra minutes made it puffy and golden. Yum! Definitely a very rich treat for four. Serve it with salad or veg, simple and un-sauced.

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Jemima Taffycat February 07, 2009
Brie Pie (Tourte Au Brie)