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