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

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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

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

Directions

  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. 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. 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.

Reviews Add a comment

  • MS11182989
    10 JAN, 2017
    I can't believe that the typo for the salt has not been fixed. The standard recipe for an 8 inch double-crust uses 1 teaspoonful of salt and this is 1 1/2 times the recipe so it should read 1 1/2 teaspoonfuls of salt (not 2 1/2 teaspoonfuls!).
    Reply
  • deniseschemang
    11 FEB, 2016
    Made the Pate Brisee for 12 pies, wonderful recipe. I read the review about it being too salty so I only used 1 tsp. Salt. The recipe made 6-5" two crust chicken pot pies. The dough is beautiful and a dream to work with. Mixes real easy in the food processor. This is my new favorite pie dough recipe, and I have struggled with doughs for many years. This is a keeper. Would recommend it to everyone. Denise
    Reply
  • originalchad-roscoe
    26 MAY, 2015
    I did not taste any excess salt, & neither did my guests. I used this dough to make lemon curd hand pies. The dough was amazing. I have never had any pie crust recipe roll so easily. It made about 3 dozen hand pies. I don't have a food processor, but I have a blender attachment that will shred the heck out of things, but it is small. I put 1 cup flour, 1 stick butter, chop to bits, dump in big bowl, & so on. Mixed easily then by hand. I usually don't like pie crust, but this was delish!
    Reply
  • tavkomet
    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!
    Reply
  • tavkomet
    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!
    Reply
  • webmom9
    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
    Reply
  • rebekahkaminsk
    2 AUG, 2010
    This is not the recipe in the book.
    Reply
  • Francaise
    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
    Reply