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
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.
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.
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.