New This Month

Pate Brisee

Use this crust to make our Chai-Spice Apple Pie, Lavender-Grape Tart, and Caramel-Walnut Pie.

  • Yield: Makes 2 eight-to-ten-inch pie crusts

Source: Martha Stewart Living, November 2003


  • 2 1/2 cups all-purpose flour, plus more for work surface
  • 1 teaspoon coarse salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) chilled unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water


  1. In a food processor, pulse flour, salt, and sugar several times to combine. Add butter; process until mixture resembles coarse meal. With motor running, add ice water in a slow, steady stream until dough just holds together; do not process more than 30 seconds.

  2. Divide dough into two equal pieces; place each on plastic wrap. Flatten into disks; wrap, and chill at least 1 hour.

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