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Pate Brisee for Old-Fashioned Blueberry Pie

Use this pie crust recipe when making our Old-Fashioned Blueberry Pie.

  • Servings: 2

Source: Martha Stewart Living, June/July June/July 1992

Ingredients

  • 5 cups unbleached all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 1 cup vegetable shortening, chilled
  • 1/2 pound (2 sticks) unsalted butter chilled
  • 3/4-1 cup ice water

Directions

  1. Place flour, salt, and sugar in work bowl of a food processor. Add butter pieces and process for approximately 10 seconds, or just until mixture resembles a coarse meal.

  2. With machine running, add ice water, drop by drop, through food-processor feed tube. When dough holds together but is not wet or sticky, stop adding water; do not process more than 30 seconds. Test dough at this point by squeezing a small amount together. If it is still crumbly, add a bit more water.

  3. Divide dough in half and turn out onto two large pieces of plastic wrap. Press dough into flat circles; this makes rolling easier than if the pastry is chilled as a ball. Wrap dough in plastic and chill for at least an hour.

Cook's Notes

The shortening makes the crust flaky, and the butter gives it flavor. Vary the proportions for different tastes and textures.

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