New This Month

Pate Brisee for Eggnog Cups

This is the French version of classic pie or tart pastry.

  • Yield: Makes 1 pound, 5 ounces

Source: Martha Stewart Living, November 1996


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


  1. Combine flour, salt, and sugar in food processor. Add butter; process until mixture resembles coarse meal, about 8 to 10 seconds. For hand method, place dry ingredients in large bowl. Add butter; blend with pastry cutter until mixture resembles coarse meal.

  2. Add ice water in a slow steady stream through feed tube of food processor with machine running, until dough holds together for no longer than 30 seconds. For hand method, mix dough with a wooden spoon, adding water until dough just holds together.

  3. Turn dough onto piece of plastic wrap. Press into flat circle, and wrap it in plastic; refrigerate at least 1 hour. May be frozen, double wrapped in plastic, for several months.

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