Pate Brisee for Mini Blueberry Pies

This simple recipe is a classic pastry dough for pies and perfect for making our Mini Blueberry Pies a la Mode.

  • Yield: Makes Four 5-Inch Pies

Source: Martha Stewart Living, July/August 1999


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


  1. Place flour, salt, and sugar in the bowl of a food processor; process to combine. Add butter, and process about 7 seconds, until mixture resembles coarse meal.

  2. With machine running, slowly add between 1/2 cup and 3/4 cup ice water through the feed tube, until pastry just beings to hold together.

  3. Turn dough out onto a piece of plastic wrap, and pat into a square. Divide dough in half, and wrap each half separately. Chill for at least 1 hour before using.

Cook's Notes

The amount of water required to hold pastry together will vary, depending on humidity. Use as little as necessary.


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