Pate Brisee
Martha shares the golden rules for making the absolute best piecrust.
Pate Brisee
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Blueberry Pie, Pt. 1
Journalist Nancy Grace joins Martha for Cooking School Lesson No. 18: blueberry...
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- Yield Makes enough for 1 tart
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Ingredients
- 2 1/2 cups all-purpose flour, plus more for surface
- 1 teaspoon salt
- 8 ounces (2 sticks) cold unsalted butter, cut into small pieces
- 1/4 to 1/2 cup ice water
Directions
- Pulse flour and salt in a food processor. Add butter, and pulse until mixture resembles coarse meal with some larger pieces. With machine running, slowly add ice water until dough just holds together. Turn dough onto a lightly floured surface, and knead once to combine. Shape dough into a rectangle. Wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days).
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Why are you using so much flour and butter? I make a very easy crust using 2c flour, 1 stick + 2Tbs butter and 5Tbs very cold water and only a pinch of salt. I make it by hand then pop it in the frig while I cut the apples, or make the filling. I always have left over raw pieces which my girlfriend loves to eat raw. Yeah I don't understand that either! Please let me know if all that extra butter really makes a difference.
The recipe has been updated for clarity. Hopefully that helps!
The recipe calls for 1/4 cup ice water, plus more if needed to get the correct consistency. The dough should hold together without being wet or sticky. If your dough is too crumbly after 1/4 cup, add more water, 1 tablespoon at a time, up to 1/2 cup.
Her video says 1/2 cup water...but the written recipe says 1/4 cup water. Which is it?
HUBBY MAKES THE PIES AND WILL ONLY USE THIS RECIPE OR THE PATE SUCREE (SP.) ITS SO GOOD EVEN I WILL EAT IT, INSTEAD OF ONLY EATING THE INSIDE AND LEAVING THE CRUST FOR ANYONE WHO CARES TO EAT IT.
Excellent! Easy to make. My 10-yr old daughter mixed it. Handled nicely - tho I did move quick to keep it cold. And it was delicious.