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
Combine flour, salt, and sugar in food processor. Add butter; process until mixture resembles coarse meal, about 10 seconds.
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.
Turn dough onto a piece of plastic wrap. Press into a flattened rectangle, wrap in plastic, and refrigerate at least 1 hour.