Pate Brisee

Use this pie dough to make our Caramelized Apple Tart.

  • Prep:
  • Total Time:
  • Servings: 10
  • Yield: Makes one 9-inch crust
Pate Brisee

Source: Martha Stewart Living, March 2009

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 4 ounces (1 stick) cold unsalted butter, cut into small pieces
  • 2 to 4 tablespoons ice water

Directions

  1. Pulse flour, salt, and sugar in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until mixture just begins to hold together.

  2. Shape dough into a disk, wrap in plastic, and refrigerate until firm, about 1 hour (or up to 2 days).

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