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Pate Brisee

The pie dough may be made 1 day ahead and refrigerated, well wrapped in plastic, or frozen up to 1 month.

  • Yield: Makes two 8- to 10-inch single-crust pies or one 8- to 10-inch double-crust pie
Pate Brisee

Source: 10th Anniversary Cookbook; Martha Stewart Living Cookbook, 2000

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon coarse salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) chilled unsalted butter, cut in pieces
  • 1/4 to 1/2 cup ice water

Directions

  1. Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.

  2. Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.

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