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Categories:Viewed: 79 - Published at: 5 years ago
Ingredients
- Crust
- 250 g flour
- 125 g butter or 125 g margarine
- water
- Filling
- 150 g brie cheese, de meaux
- 150 g brie cheese, de melun
- 50 g brie cheese, de coulommiers
- 2 eggs
- 1 cup cream
- nutmeg, to taste
- salt, to taste
Method
- 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.
