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Pate Brisee for Deep-Dish Apple Pie

Use this recipe when making our Deep-Dish Apple Pie.

  • Yield: Makes enough for one 12-inch deep dish pie

Source: Martha Stewart Living, October 1995

Ingredients

  • 3 3/4 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons sugar
  • 3/4 pound unsalted butter (3 sticks), cut into small pieces
  • 3/4 cup ice water

Directions

  1. Place flour, salt, and sugar in a food processor; process to combine. Add butter and process until mixture resembles coarse meal, about 10 seconds. Add 1/2 to 3/4 cup ice water in a slow, steady stream through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds. Test dough by squeezing a small amount together; if it is still crumbly, add a bit more water.

  2. Turn dough out onto a piece of plastic wrap. Press into a flattened circle and wrap in the plastic. Refrigerate for at least 1 hour before using.

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