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Pate Brisee

Use this recipe to make Martha's Rum-Raisin Pie, Plum and Port Crostata, or Gateau Basque.

  • Yield: Makes enough for one 9-inch double-crust pie or two 9-inch single-crust pies

Ingredients

  • 2 1/2 cups unbleached all-purpose flour
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
  • 1/4 to 1/2 cup ice water

Directions

  1. Pulse flour and salt in a food processor. Add butter, and pulse until mixture forms coarse crumbs with some larger pieces remaining, about 10 seconds.

  2. With machine running, add ice water in a slow, steady stream just until dough holds together without being wet or sticky, no longer than 30 seconds.

  3. Divide dough in half, and shape into disks. Wrap in plastic; refrigerate at least 1 hour or overnight. Dough can be frozen up to 1 month; thaw in the refrigerator overnight before using.

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