Baked Brie in Pie Crust
This is an easy brie en croute recipe baked perfectly with a crispy golden pie crust, warm melted brie, sweet fig jam and crunchy toasted pecans.
Equipment
Ingredients
- 8 ounce brie wheel
- 11 ounce pie crust, pre-made I use Trader Joe's brand or Pillsbury brand
- 3 tablespoons Fig jam or jam of choice
- ⅓ cup chopped pecans or walnuts
- 1 tablespoon butter
- 1 egg for egg wash
- salt to taste
Instructions
- Defrost the frozen pie crust according to package instructions. Keep the plastic wrap on the dough. When thawed, the dough should be pliable, yet still cold to touch.
- Preheat the oven to 400 degrees Fahrenheit
- Meanwhile, toast the pecans. Heat a small pan on medium heat, add the butter to melt. Add the pecans and a pinch of salt to taste. Stir until it's nicely browned and aromatic, about 3 to 4 minutes.
- Make the egg wash. Crack the egg into a small bowl, and whisk it until the yolk is combined evenly with the whites. Set aside.
- Carefully unroll the defrosted pie crust onto a parchment lined baking sheet, still keeping the plastic on.
- Use your hands or rolling pin over the plastic wrap to smooth and fill in any cracks and breaks in the dough. Remove the top plastic sheet from the pie dough, keeping the bottom plastic in place.
- Place the brie wheel to the middle of the pie dough.
- Spread the jam evenly on top of the brie wheel and finish it off with the roasted pecans.
- Use the bottom layer of plastic wrap that came with the pie dough to help with your folding.
- Use the plastic wrap to fold the dough up and over one side of the brie wheel. Picture this side as one side of a hexagon (which has six sides). Fold the next "side" of the dough over the brie to the middle.
- Repeat the folding process three more times, you should have five flat sides now and one unfolded “flap” of dough.
- Tuck the last dough piece into a shape of a triangle, and fold it over the brie towards the center to close off the brie wheel.
- Pull the plastic wrap over the brie and gently squeeze the dough to shape it tightly around the brie wheel. Make sure to press in and cover any cracks or tears in the pie crust, otherwise the brie will leak out when it bakes.
- Remove the bottom plastic wrap. The brie should now be directly on the parchment paper.
- Brush the egg wash with a pastry brush evenly over the top and sides of the pie dough.
- Bake at 400 degrees Fahrenheit for 25 minutes or until the brie wheel is nicely golden.
- Let the brie rest for at least 15 minutes, cut into it and serve!
Notes
*Nutritional facts provided are only an estimate, accuracy is not guaranteed.
- To defrost the pie dough quickly, place the frozen dough onto an aluminum baking sheet. Thaw the dough until it’s easily pliable, yet still cold to touch.
- Work quickly to prevent the dough from getting too soft. When it’s too soft, it will stretch and break easily. If it gets too soft while you are folding the dough, place the dough and brie into the refrigerator for about 20 minutes to chill the dough.
- It is very important to make sure the dough does not have any cracks or breaks. Use the plastic wrap and your hands to fill in any gaps and cracks, otherwise, the brie will melt and ooze out while it’s baking! Then you’ll end up with an empty pie crust and cheesy mess!
Nutrition
Serving: 8peopleCalories: 339kcalCarbohydrates: 23gProtein: 9gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.003gCholesterol: 49mgSodium: 364mgPotassium: 112mgFiber: 1gSugar: 3gVitamin A: 263IUVitamin C: 1mgCalcium: 67mgIron: 1mg
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