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
- 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
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.
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.
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.