Pate brisee is a staple for pies and tarts. This recipe for pate brisee comes from "Martha Stewart's Pies and Tarts."
- Yield: Makes 1 double-crust or 2 single-crust 9-inch pies
Source: Martha Stewart Living, December/January 1996/1997
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold, cut into small cubes
- 1/4 cup ice water, plus more if needed
In the bowl of a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened discs. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.