No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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
Photography: not applicable

advertisement

advertisement

Ingredients

  • 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

Directions

  1. Step 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. Step 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. Step 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.

Related Topics

advertisement

advertisement

Reviews (2)

  • 20 Dec, 2008

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

  • 31 Oct, 2008

    This is the best crust recipe ever. Hands down.