Pate Brisee for Mini Blackberry Pies
This pate brisee provides the buttery crust for our Mini Blackberry Pies.
- Yield: Makes enough for 6 double-crust 4-inch pies
Source: Martha Stewart Living, August 2008
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 8 ounces (2 sticks) cold unsalted butter, cut into small pieces
- 1/4 to 1/2 cup ice water
Pulse flour, salt, and sugar in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add water in a slow, steady stream until mixture just begins to hold together.
Shape dough into 2 disks. Wrap each in plastic, and refrigerate 1 hour to 2 days (or freeze for up to 1 month; thaw in refrigerator before using).