Pate Brisee for Sweet Potato Pie
Use this classic dough to make any pie -- like our Pumpkin-Pecan Pie -- that will be the star of your holiday dessert table.
- Yield: Makes enough for 2 eight-inch pies
Source: Martha Stewart Living, November 2002
- 2 1/2 cups all-purpose flour, plus more for work surface
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) chilled unsalted butter, cut into pieces
- 1/4 to 1/2 cup ice water
Combine the flour, salt, and sugar in the bowl of a food processor fitted with the metal blade; pulse a few times until combined. Add the butter, and process until mixture resembles coarse meal, about 10 seconds.
With the machine running, add the ice water in a slow, steady stream through the feed tube, just until mixture comes together to form a dough. Do not process more than 30 seconds.
Turn dough out onto a lightly floured surface. Divide into 2 equal parts, and place each on a piece of plastic wrap. Flatten into disks. Wrap well in plastic; refrigerate at least 1 hour before using. Dough can be made ahead and stored in the refrigerator up to 1 week or in the freezer up to 1 month.