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