Brie Pie (Tourte Au Brie) - cooking recipe

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

Preparation

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\u00b0F (180\u00b0C) for 25 minutes. Serve warm with a green salad.