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Pate Brisee (Pie Dough)

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
Pate Brisee (Pie Dough)


  • 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


  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.

Reviews (6)

  • fortel 11 Oct, 2014

    My go to recipe for flaky, buttery pie crust. Easy to follow.

    On really hot days it turns out even better if you put the flour and salt into your food processor and pop it into the fridge for 10 minutes or so. This way the blade, the flour and salt are all cooled down.

  • Catherine Pilibos 12 Jul, 2012

    This recipe is foolproof! I didn't have a processor so just used a pastry knife--and a cold can of beer to roll out the dough (we were in a cabin in Alaska). It came out perfect!! I'd always been scared to make pie, but not any more. Thanks for a great recipe Martha!!

  • HeartToArtExpressions 22 Jun, 2012

    OMGOODNESS this was the best crust I've ever eaten! I always had a mental block on making crusts but watched Martha make it on TV and saw how utterly simple it was SOO easy and turned out perfect and flaky flaky flaky super tender. I highly recommend to give this one a try.

  • 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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