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Pate Brisee for Sour Cherry Slab Pie

  • yield: Makes enough for one 15-by-10-by-1-inch pie




  • 3 3/4 cups all-purpose flour
  • 2 1/2 teaspoons coarse salt
  • 1 1/2 teaspoons sugar
  • 1 1/2 cups chilled (3 sticks) unsalted butter, cut in pieces
  • 6 to 12 tablespoons ice water


  1. Step 1

    Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.

  2. Step 2

    Turn the dough out onto a work surface. Divide in two with one piece slightly larger than the other. Place each half on a sheet of plastic wrap. Flatten, and form two rectangles. Wrap, and refrigerate at least 1 hour before using.

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Reviews (3)

  • afish 30 Jun, 2013

    Not so great. Was just about holding together but lumpish when I put it into the fridge. When I removed, it was a rock. Rolling it out was a nightmare, and then it stuck to the "lightly floured" surface. Argh.

  • cakepielover 7 Apr, 2012

    This crust comes out excellent if you follow the directions. So flaky and buttery. I use it for the cherry slab pie recipe but can be used for any pie crust. EXCELLENT!!!

  • queenbee47 17 May, 2008

    makes me want to make it right now