Pate Brisee for Double-Crust Berry Free-Form Pie

  • Prep:
  • 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


  1. 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.

  2. 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.


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