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Pate Brisee for Maple Bourbon Pecan Pie

Use this recipe with our Maple Bourbon Pecan Pie.

  • Yield: Makes one double-crust or two single-crust 9-to 10-inch pies

Source: Martha Stewart Living, November 1999

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) cold butter, cut into small pieces

Directions

  1. Combine the flour, salt, and sugar in the bowl of a food processor. Add 1 cup cold butter, and process until mixture resembles coarse meal, about 10 seconds.

  2. Add 1/4 cup ice water in a slow, steady stream through the feed tube of the food processor, with machine running, until dough holds together, no more than 30 seconds. Turn dough out onto a piece of plastic wrap, divide in half, and press into two flattened disks. Wrap in plastic, and refrigerate at least 1 hour.

Cook's Notes

For easy rolling, press prepared dough into flattened disks before chilling.

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