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Pate Brisee for Pumpkin Pie with Betty White

This recipe adapted from the November 2005 issue of "Martha Stewart Living."

  • Yield: Makes enough for one double-crust pie or two single-crust 9-inch pies
Pate Brisee for Pumpkin Pie with Betty White


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


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

  2. With machine running, add ice water in a slow, steady stream just until dough holds together without being wet or sticky, no longer than 30 seconds.

  3. Divide dough in half, and shape into disks. Wrap in plastic; refrigerate at least 1 hour or overnight. Dough can be frozen up to 1 month; thaw in refrigerator overnight before using.

Reviews (2)

  • marylhurstgirl 20 Dec, 2008

    I agree. This recipe is easy to make, and the results are fabulous. No more refrigerator or frozen crusts for me.

  • Tryingsomethingnew 31 Oct, 2008

    This is the best crust recipe ever. Hands down.

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