The rich flavor, delicate texture, and versatility of pate brisee have made it the standard at Martha Stewart Living and in our Pies & Tarts book, where it is used for pies and tarts both sweet and savory. From three main components -- flour, fat, and water -- plus a little sugar and salt, you get a crust that is incomparably flaky, yet sturdy enough to contain nearly any filling. An all-butter pate brisee tastes best, but some cooks use shortening or lard for additional tenderness. The name pate brisee means "broken pastry," and refers to cutting the butter into the flour, either by hand or with a food processor. The butter-flour mixture should resemble coarse meal, with some pieces of butter the size of small peas, before cold water is drizzled into it; these bits of unincorporated butter give pate brisee its famously flaky texture by releasing steam as they melt.
For a sweet, billowy dessert, try our banana cream pie recipe. This recipe for delicious banana cream pie is adapted from "Martha Stewart's Baking Handbook," and it is one of Martha's favorites because it's pure banana and pure cream.
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.
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."