Pate Brisee for Double-Crust Berry Free-Form Pie
- Total Time:
- Yield: Makes one 15- or 18-inch round
Source: Martha Stewart Living, July/August July/August 2015
- 2 1/2 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon coarse salt
- 2 sticks cold unsalted butter, cut into pieces
- 1/3 to 1/2 cup ice water
Pulse together flour, sugar, and salt in a food processor. Add butter; pulse until mixture resembles coarse crumbs with some small pea-size pieces remaining. Add 1/3 cup ice water; pulse until mixture holds together when pinched. If too dry, add more water, 1 tablespoon at a time.
Transfer dough to a piece of plastic wrap and knead once. Pat into a disk; wrap in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw overnight in refrigerator before using.