Prep 35 mins
Cook 25 mins
This is the specialty of the Dufour family at the Ferme Auberge de la Recette farm/inn in France, in the heart of brie country. We ate there one day because we'd read such good things about their brie pie. I didn't ask for the recipe because I didn't think they'd be willing to give it to me. But recently, we learned that the farm was featured on a cooking show, and they explained how to make their famous brie pie! If you are unable to find the different types of brie, using only one type will probably work, although the taste might be a little different. Prep time does not include refrigeration time.
- 250 g flour
- 125 g butter or 125 g margarine
- 150 g brie cheese, de meaux
- 150 g brie cheese, de melun
- 50 g brie cheese, de coulommiers
- 2 eggs
- 236.59 ml cream
- nutmeg, to taste
- salt, to taste
- The day before, combine flour, butter and a little water to make the dough for the pie crust. Refrigerate overnight (To save time, I sometimes omit this step and use a store-bought crust).
- Divide the dough into 2 parts, bearing in mind that the bottom crust requires more dough than the top. Roll out the dough (again, I omit this step when using a store-bought crust). Butter a pie plate or line with parchment paper, then place bottom crust in pie plate.
- Remove the crusts from the cheeses, then slice the cheeses. Cover the bottom of the pie crust with the cheese slices, then sprinkle with nutmeg.
- Beat 1 egg together with the liquid cream and pour over the brie slices.
- Cover with the top pie crust, carefully sealing the edges and cutting a few small slits in the top crust.
- Beat remaining egg together with a dash of salt and brush over top crust to make it golden brown during baking.
- Bake at 350°F (180°C) for 25 minutes. Serve warm with a green salad.
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.