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Pate Brisee

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
Pate Brisee

Source: Martha Stewart Living, December/January 1996/1997

Ingredients

  • 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

Directions

  1. 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.)

  2. 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.

  3. 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.

Reviews (9)

  • Arife im ek 2 Apr, 2013

    Dear martha
    I from Turkey I follow constantly. All recipes are perfect
    but I do not understand you can give as gram measures thank you in advance.Goodbye

  • MJ Weispfenning 25 Mar, 2013

    Love it

  • HeartToArtExpressions 22 Jun, 2012

    This is the most delicious and by far THE FLAKIEST crust I've ever eaten! I highly recommend using the recipe as directed (with the amount of butter required-this is what gives the flaky & tenderness in the crust). Martha Stewart and the French pastry chefs know what they are doing!! YUMMMMS

  • digmatology 7 Nov, 2011

    Why are you using so much flour and butter? I make a very easy crust using 2c flour, 1 stick + 2Tbs butter and 5Tbs very cold water and only a pinch of salt. I make it by hand then pop it in the frig while I cut the apples, or make the filling. I always have left over raw pieces which my girlfriend loves to eat raw. Yeah I don't understand that either! Please let me know if all that extra butter really makes a difference.

  • MSLO_Melissa 28 Feb, 2011

    The recipe has been updated for clarity. Hopefully that helps!

  • MSLO_Melissa 28 Feb, 2011

    The recipe calls for 1/4 cup ice water, plus more if needed to get the correct consistency. The dough should hold together without being wet or sticky. If your dough is too crumbly after 1/4 cup, add more water, 1 tablespoon at a time, up to 1/2 cup.

  • RedYvette 26 Feb, 2011

    Her video says 1/2 cup water...but the written recipe says 1/4 cup water. Which is it?

  • mmsrjs 17 Jan, 2008

    HUBBY MAKES THE PIES AND WILL ONLY USE THIS RECIPE OR THE PATE SUCREE (SP.) ITS SO GOOD EVEN I WILL EAT IT, INSTEAD OF ONLY EATING THE INSIDE AND LEAVING THE CRUST FOR ANYONE WHO CARES TO EAT IT.

  • invictaocula 23 Nov, 2007

    Excellent! Easy to make. My 10-yr old daughter mixed it. Handled nicely - tho I did move quick to keep it cold. And it was delicious.

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