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Pate Brisee

This flaky, buttery pastry forms the structure of the Strawberry-Cream-Pie Cake.

  • Prep:
  • Total Time:
  • Yield: Makes 4 disks

Source: Martha Stewart Living, June 2015

Ingredients

  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 tablespoon sugar
  • 2 teaspoons coarse salt
  • 2 sticks cold unsalted butter, cut into pieces
  • 1/3 to 1/2 cup ice water

Directions

  1. Pulse together flour, sugar, and salt in a food processor. Add butter and pulse until mixture resembles coarse crumbs with some small pea-size pieces remaining. Add 1/3 cup ice water and pulse until mixture holds together when pinched. If too dry, add more water, 1 tablespoon at a time.

  2. Transfer dough to a lightly floured surface and knead once. Divide into 4 pieces. Pat into disks and wrap each in plastic wrap. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw overnight in refrigerator before using.

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