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"Fall Leaves" Pate Brisee

Use this recipe as a crust for our Apple-Blackberry Pie.

  • Yield: Makes one 9-inch double crust
"Fall Leaves" Pate Brisee

Source: Martha Stewart Living, November 2009

Ingredients

  • 2 1/2 cups all-purpose flour, plus more for surface
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 8 ounces (2 sticks) cold unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water

Directions

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

  2. Evenly drizzle 1/4 cup water over mixture. Pulse until
    mixture just begins to hold together (it should not be
    wet or sticky). If dough is too dry, add more water, 1
    tablespoon at a time, and pulse. Divide dough in half.
    Place each half on a piece of plastic wrap, and wrap.
    Press dough into 2 disks using a rolling pin. Refrigerate
    until firm, about 1 hour or overnight. (Dough can
    be frozen for up to 1 month; thaw before using.)

  3. Roll 1 disk of dough to 1/8-inch thickness on a floured
    surface. Fit dough into a 9-inch pie dish. Trim edge
    flush with rim. Freeze until firm, about 30 minutes.

  4. Roll remaining disk to 1/8-inch thickness on a floured
    surface. Transfer to a piece of parchment. Cut out 18
    leaves, rerolling scraps if needed, using 3 1/2-inch leaf-shaped
    cutters (sugarcraft.com). Transfer leaves to
    another piece of parchment; chill if needed. Gently
    press the dull edge of a paring knife into leaves to
    create veins. Freeze until firm, about 30 minutes.

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