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 to Make One Double-Crust 10-Inch Pie or 12 Hand Pies

This recipe can be found in "Martha Stewart's Baking Handbook" and can be used in recipes such as John Barricelli's Fruit-Filled Hand Pies and Shaker Lemon Pie.

  • yield: Makes enough for 1 double-crust 10-inch pie or 12 hand pies

advertisement

advertisement

Ingredients

  • 3 3/4 cups all-purpose flour
  • 1 1/2 teaspoons sugar
  • 2 1/2 teaspoons salt
  • 3 sticks (1 1/2 cup) unsalted butter, cold and cut into small pieces
  • 1/2 cup ice water, plus more if needed

Cook's Note

The dough can be frozen up to 1 month; thaw overnight in the refrigerator before using.

Directions

  1. Step 1

    In the bowl of a food processor, combine flour, sugar, and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)

  2. Step 2

    With the machine running, add ice water through the feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.

  3. Step 3

    Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened rectangles. Wrap in plastic, and refrigerate at least 1 hour or overnight.

Source
The Martha Stewart Show, September Fall 2008

Related Topics

advertisement

advertisement

Reviews (5)

  • 24 Aug, 2013

    This dough is very salty! It is tender but way too salty for my taste. I have never seen a pâté brisee recipe that calls for more than one teaspoon of salt. Not good!

  • 24 Aug, 2013

    This dough is very salty! It is tender but way too salty for my taste. I have never seen a pâté brisee recipe that calls for more than one teaspoon of salt. Not good!

  • 7 Nov, 2012

    I made and doubled this recipe last year for two pies, one pumpkin single crust and an apple double crust. This was a fabulous way to make on ahead of time, on a weekend, then to wrap and freeze to use before the holiday! The crusts are tender, flaky and delicious! I also am passionate about the fact that it calls for pure (grass fed cows!) butter instead of vegetable fats/shortening

  • 2 Aug, 2010

    This is not the recipe in the book.

  • 3 Feb, 2009

    Martha
    Would you please ask John Barrecilli to comercial his puff pastry by bulk square like 500g like I would get it living in other countries,
    so no fold crack and mulch teastier yellow puff dough and roll to perfection by desired cut square amount ,by individual roll to perfection, Martine