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Pate Brisee

  • yield: Makes enough for one 10-inch quiche

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 2 sticks (16 tablespoons) cold unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water

Directions

  1. Step 1

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

  2. Step 2

    Shape dough into a disk, and wrap in plastic. Refrigerate for at least 1 hour (or up to 2 days). Dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

Source
Martha Stewart Living, November 2006