Pate Brisee

For the flakiest crust, make sure all ingredients (including the flour) are cold before you begin.

Source
Martha Stewart Living, December/January 1996/1997
Pate Brisee
  • yield Makes enough for one double-crust or two single crust 9-inch pies

Ingredients

  • 2 1/2 cups all-purpose flour

  • 1 teaspoon salt

  • 1 cup cold (2 sticks) unsalted butter, cut into 1/2-inch pieces

  • 1/4 to 1/2 cup ice water

Directions

  1. Step 1

    Pulse flour and salt in a food processor. Add butter, and pulse until mixture forms coarse crumbs with some larger pieces remaining, about 10 seconds.

  2. Step 2

    With machine running, add ice water in a slow, steady stream just until dough holds together without being wet or sticky, no longer than 30 seconds.

  3. Step 3

    Divide dough in half, and shape into disks. Wrap in plastic; refrigerate at least 1 hour or overnight. Dough can be frozen up to 1 month; thaw in the refrigerator overnight before using.

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Reviews (11)

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  • 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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