Pate Brisee
Martha shares the golden rules for making the absolute best piecrust.
Pate Brisee
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Blueberry Pie, Pt. 1
Journalist Nancy Grace joins Martha for Cooking School Lesson No. 18: blueberry...
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Martha Stewart Living, December/January 1996/1997
- Yield Makes 1 double-crust or 2 single-crust 9-inch pies
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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
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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.)
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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.
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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.
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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.
The recipe has been updated for clarity. Hopefully that helps!
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.
Her video says 1/2 cup water...but the written recipe says 1/4 cup water. Which is it?
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.
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.