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Pate Brisee

Use this recipe to make an old-fashioned lattice crust.

  • Yield: Makes enough for two 9-inch single-crust pies or one double-crust or lattice-crust pie
Pate Brisee

Photography: Kenji Toma

Source: Martha Stewart Living, November 2004


  • 2 3/4 cups all-purpose flour
  • 2 teaspoons sugar
  • 1 1/4 teaspoons coarse salt
  • 2 1/4 sticks (18 tablespoons) cold unsalted butter, cut into small pieces
  • 4 to 6 tablespoons ice water, plus more if needed


  1. Pulse flour, sugar, and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream through the feed tube until dough just holds together (no longer than 30 seconds).

  2. Divide dough in half, and shape into disks. Wrap each in plastic. Refrigerate for at least 1 hour (or up to 2 days).

Cook's Note

Freeze for up to 1 month.

Reviews (2)

  • macgow 12 Apr, 2014

    my wife Victoria wanted this recipe. however finding it was very time consuming. we are watching wlrn from 12pm on and were looking for the recipes. as an example the food network lists the shows then you can click on the recipes to download them based on the tv schedule. here we cant find the show the network nor the recipes. my wife loves Martha and I love finding these things on the internet for her. please make my job easier you don't want a grumbley husband complaining about marthas website

  • loweryjr 10 Oct, 2012

    This is the best crust. I made it for a chicken pot pie - yum! Buttery goodness!

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