Pate Brisee for Sugar Cream Pie
Use this recipe when making our Sugar Cream Pie.
Source: Martha Stewart Living, July 2004
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 8 ounces (2 sticks) cold unsalted butter, cut into small pieces
- Scant 1/4 cup ice water
Pulse flour, salt, and sugar in a food processor to combine. Add butter; pulse until mixture resembles coarse meal. Drizzle in ice water, processing just until dough comes together.
Divide dough in half; turn each half out onto a sheet of plastic wrap. Flatten each into a circle; wrap. Refrigerate until cold, at least 30 minutes and up 2 days, or freeze up to 1 month.