Pate Brisee
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Martha Stewart Living, July 2007
- Yield Makes enough for 1 double-crust or 2 single-crust 9-inch pies
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Ingredients
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons coarse salt
- 1 tablespoon granulated sugar
- 2 1/4 sticks (18 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
- 7 to 10 tablespoons ice water
Directions
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Pulse flour, salt, and sugar in a food processor. Add butter, and pulse until coarse crumbs form, about 10 seconds.
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With machine running, add ice water in a slow, steady stream just until dough holds together and is not wet or sticky, no longer than 30 seconds.
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Divide dough into two portions, and shape each into a disk. Wrap in plastic; refrigerate at least 1 hour or overnight.
Cook's Note
Dough can be frozen up to 1 month; thaw in refrigerator overnight before using.
This is the best crust I've ever had. SO easy to make. I use 1/2 cup ice water & add it through the drip-tube in the top of my food processor. The douch then becomes one unform clump in the processor & is easy to work with. You can freeze this dough, defrost it, and it is still amazingly flaky & delicious. I've used it for Martha's spiced apple pie, quiche, pot pies, and pumpkin hand pies. Everyone has loved this crust.
This is just the BEST pie crust recipe there is. Other recipes don't tell you to keep adding water as needed- which can cause your crust to be too dry. This is just the perfect recipe for a perfect pie. So easy with the food processor!
Thank you everybody. I am so grateful for your assistance. Tomorrow we bake!!!
Hi Alexa,
Here in Canada, as well as in the U.S., our "pounds" of butter can come in sticks, which is one-quarter of the pound. The closest metric equivalent is 125 ml, or 1/2 a cup, or 1/4 of the brick of butter. Good luck!!
Sandy
Alexandral - 1 stick of butter is 4 oz. or 1/4 lb., which is also 113 g. I hope this helps
Could someone please tell me what a "stick" of butter weighs, and what is the capacity of your tablespoon/teaspoon measurements. I'm endeavouring to make this pie in Australia and we work in metric over here and whilst I can convert from one system to another, sticks has me totally beaten. Thanks for your assistance. Alexa in Oz
How do I know if I've overhandled the dough? I used a pastry blender and added about 10 tablespoons of water. It was mixed pretty smoothly, not chunky, but not sticky. Am I okay? Thanks!!!
2 1/4 sticks is 8 8 2... 1/4 of 8 tbsp is 2... 2 1/2 sticks is 20.
Erikalynne-You can totally use a pastry blender if you have one, or maybe a whisk. But you have to be careful not to over-handle the dough.
Tandy- 2 1/4 sticks of butter is 18 tablespoons (8,8, and 2). 4 is half, not a quarter.
2 1/4 sticks of butter is, in fact, 18 tablespoons...8 8 2
If you do not own a food procesdor you can make it the old fashion way, with either a dowgh cutter, tow knives or your hands. I prefer my hands, I can get
the butter mixed to the finist crumbs. Hope this helps.
what if i dont own a food processor? can i stir it by hand or use a hand mixer? help!
Isn't 2 1/4 sticks of butter 20 tablespoons, 8, 8, and 4?