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Lucinda Scala Quinn's Pate Brisee

For the mincemeat pies, substitute eight tablespoons cold lard for eight tablespoons of the butter.

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

Source: Martha Stewart Living, November 2006

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 1/4 teaspoons salt
  • 1 cup cold plus 2 tablespoons unsalted butter, cut into small pieces
  • 1/2 cup plus 1 to 2 teaspoons ice water

Directions

  1. Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube until dough just comes together (no longer than 30 seconds).

  2. Turn out onto a work surface. Divide in half. Shape into disks. Wrap in plastic. Refrigerate at least 1 hour (up to 2 days).

Variations

Pate Brisee Walnut Variation: Make recipe as directed, substituting 3/4 cup ground walnuts for 3/4 cup flour.

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