Pate Brisee for Maple-Bacon Quiche
Makes enough for one 10-inch quiche, like our Maple-Bacon Quiche.
Photography: James Merrell
Source: Martha Stewart Living, February 2008
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 2 sticks (16 tablespoons) cold unsalted butter, cut into small pieces
- 1/4 to 1/2 cup ice water
Pulse flour, salt, and sugar in a food processor to combine. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream until dough just holds together (no longer than 30 seconds).
Shape dough into a disk, and wrap in plastic. Refrigerate for at least 1 hour (or up to 2 days). Dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.