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Pate brisee

Every baker knows a great pie starts with a scrumptious crust. Pate brisee is a versatile pie dough that combines flour, salt, sugar, butter, and water to form a golden crust. Pate brisee can be basic or intricate in shape (think: lattice patterns). The recipe is easy as pie.

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recipe

On "Martha Bakes," Martha shaped the dough into one flat circle instead of two before refrigerating.For the flakiest crust, make sure all ingredients (including the flour) are cold before you begin. This recipe has been adapted from "Martha Stewart's Pies & Tarts."

recipe

Blueberry pie is a perfect summer dessert. Yes, it's pie; but blueberries are one of the healthiest foods around, and they require no pitting or peeling. Just remove twigs and leaves and refrigerate until ready to rinse, pat dry, and serve -- or add to your blueberry pie recipe. Recipe adapted from "Martha Stewart's Baking Handbook," Clarkson Potter, 2005.

recipe

An all-butter pate brisee is the pinnacle of pie-making, rewarding bakers with a golden and delicately tender crust. Filled with sweet, jammy blackberries and tart apples, and then topped with a forest of pastry leaves, the piecrust is an impressive accomplishment worthy of the season's most important meal. This is an advanced-level recipe.