Pate Brisee

  • Yield: Makes enough for 1 twelve-inch pie

Source: Martha Stewart Living, November 2006


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


  1. In the bowl of a food processor fitted with the metal blade, place the flour, salt, and sugar, if using, and pulse to combine. Add butter pieces all at once, and process just until mixture resembles coarse meal, about 10 seconds.

  2. With the machine running, add the ice water one drop at a time through the feed tube; process just until dough holds together and is no longer wet and sticky, no more than 30 seconds.

  3. Turn out dough onto a large piece of plastic wrap, and flatten into a disk. Wrap dough, and place in refrigerator; let chill at least 1 hour or overnight.


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