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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

Ingredients

  • 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

Directions

  1. 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.

  2. 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).

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