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Slab Pie Pate Brisee

Makes two batches for our Peach-Raspberry Slab Pie.

  • Yield: Makes one 12-by-16-inch rectangle
Slab Pie Pate Brisee


Source: Martha Stewart Living, July 2005


  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons coarse salt
  • 1 teaspoon sugar
  • 2 sticks (8 ounces) cold unsalted butter, cut into small pieces
  • 6 to 8 tablespoons ice water


  1. Process flour, salt, and sugar in a food processor until combined. Add butter. Process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream just until dough comes together. (Do not process more than 30 seconds.)

  2. Turn dough out onto a piece of plastic wrap. Flatten dough, and shape into a rectangle. Wrap in plastic. Refrigerate at least 1 hour (or overnight).

Cook's Note

Dough can be frozen for up to 1 month.

Reviews (4)

  • beths228 7 Jul, 2012

    I use the pate brisee recipe in Martha's Baking Handbook, it calls for 3 3/4 cups of flour. Its enough dough for a 15x10 slab pie. I also like to add at least 1 tsp. of cinnamon to the pie filling.

  • MaryFinkel 26 Jun, 2008

    Hello! FYI: This is part of the Peach-Raspberry Slab Pie recipe so the baking directions are with that.

  • cindee54 23 Jun, 2008

    Please supply filling and baking instructions!

  • Bellamia1122 23 Jun, 2008

    There is no instruction on how long to bake the pie!

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