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Pate Brisee (Pie Dough)

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Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.
  • Yield Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
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Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) unsalted butter chilled and cut into small pieces
  • 1/4 to 1/2 cup ice water

Directions

  1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
  2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
  3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

Recipe Reviews

  • She77ie
    20 Nov, 2011

    I love this pie crust - I use it for every pie I make whether the recipe calls for it or not!

  • KZE
    1 Oct, 2011

    I used Martha's recipe to try making pie crust for the first time in my life. It turned out wonderfully and was very easy to make and roll out. I used this for apple pocket pies and they were delicious. I have avoided making homemade crust because I thought it was too difficult, but this came together very quickly and without any issues! I am glad I have a go-to recipe for crusts now and can expand my recipe box!

  • ytaries76
    26 Aug, 2011

    This makes a very delicious crust and it's easy to work with.

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