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Pate Brisee for Pumpkin Pie

The amount of water you need to add to the flour can vary from four to six tablespoons -- on damp or humid days, less water is needed.

  • Yield: Makes two 10-inch crusts

Source: Martha Stewart Living, November 2000


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon coarse salt
  • 1 teaspoon sugar
  • 1/2 pound cold unsalted butter, cut into small pieces


  1. Place flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add butter, and process until the mixture resembles coarse meal, about 10 seconds.

  2. With the machine running, add 5 tablespoons ice water in a slow, steady stream through the feed tube just until the dough holds together, 30 seconds.

  3. Divide dough in half, and wrap each half in plastic wrap.

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