Pate Brisee

To ensure a flaky crust, chill the butter and the flour before using. A food processor yields the best results, but you can use a pastry cutter instead; work quickly so that the butter remains cold. This recipe provides the crust for our Spiced Apple, Pear-Cranberry, and Maple Pumpkin pies.

  • Yield: Makes enough for 1 double-crust or 2 single-crust 9-inch pies
Pate Brisee

Photography: Matthew Hranek

Source: Martha Stewart Living, November 2007


  • 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


  1. Pulse flour, salt, and sugar in a food processor. Add butter, and pulse until coarse crumbs form, about 10 seconds.

  2. 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.

  3. Divide dough into two portions, and shape each into a disk. Wrap in plastic; refrigerate at least 1 hour or overnight.

Cook's Notes

Dough can be frozen up to 1 month; thaw in refrigerator overnight before using.


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