Pate Brisee to Make One Double-Crust 9-Inch Pie

  • Yield: Makes enough for 1 double-crust 9-inch pie

Source: Martha Stewart Living, October 2008

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar
  • 8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
  • 1/3 cup plus 2 teaspoons ice water

Directions

  1. Pulse flour, salt, and sugar in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until mixture just begins to hold together.

  2. Shape dough into 2 disks. Wrap each in plastic, and refrigerate 1 hour to 2 days.

Cook's Notes

Freeze for up to 1 month; thaw in refrigerator before using.

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