New This Month

Thomas's Pate Brisee

  • Yield: Makes enough for two 9-or 10-inch single crust pies or one 9-or 10-inch double-crust pie


  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 tablespoon sugar
  • 1 1/2 teaspoons coarse salt
  • 1 cup (2 sticks) cold unsalted butter, cut into small pieces
  • 6 tablespoons ice water, plus more if needed


  1. Pulse flour, sugar, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Evenly drizzle with ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary; add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form dough into two disks, wrap in plastic, and refrigerate until firm, at least 1 hour, or up to overnight. Dough can be frozen up to 1 month; thaw overnight in refrigerator before using.

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