Pate Brisee for Traditional Pumpkin Pie

Use this dough to make Traditional Pumpkin Pie with a Fluted Crust

  • Yield: Makes enough for one 9-inch deep-dish piecrust

Source: Martha Stewart Living, November 2008

Ingredients

  • 2 1/2 cups all-purpose flour, plus more for surface
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
  • 3 to 4 tablespoons ice water, plus more if needed

Directions

  1. Pulse flour and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream until mixture just begins to hold together.

  2. Shape dough into 2 disks. Wrap each in plastic, and refrigerate for at least 1 hour or up to 3 days (or freeze for up to 1 month; thaw in refrigerator before using).

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