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Pate Brisee

Use this pate brisee as the crust for our Tomato Pie. To save time, you can make the crust a day in advance, fit it into a baking pan, and store it covered in the refrigerator.

  • Yield: Makes 1 tomato-pie crust

Source: Martha Stewart Living, September 1997


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


  1. Combine flour, salt, and sugar in food processor. Add butter; process until mixture resembles coarse meal, about 10 seconds.

  2. Add ice water in a slow, steady stream through feed tube of food processor with machine running until dough holds together, no more than 30 seconds.

  3. Turn dough onto a piece of plastic wrap. Press into a flattened rectangle, wrap in plastic, and refrigerate at least 1 hour.

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