Deep-Dish Pate Brisee
This dough can be frozen, wrapped well in plastic, for up to one month. Defrost completely in the refrigerator before using.
- Yield: Makes enough for one 9-inch double-crust deep-dish pie
Source: The Martha Stewart Show, November Fall 2007
- 3 3/4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons sugar
- 1 1/2 cups (3 sticks) chilled unsalted butter, cut into small pieces
- 1/2 to 3/4 cup ice water
In a food processor, pulse together flour, salt, and sugar to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add 1/2 cup ice water in a slow, steady stream through the feed tube, just until dough holds together. Test dough by pinching a small amount; if it is still crumbly, add up to 1/4 cup more ice water, a little at a time. Do not process more than 30 seconds.
Turn out dough onto a clean work surface, and divide into 3 equal pieces. Place each piece on plastic wrap, and flatten into a disk; wrap tightly. Refrigerate at least 1 hour before using.