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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
Deep-Dish Pate Brisee

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


  1. 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.

  2. 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.


Reviews (5)

  • Haolepinay 27 Nov, 2013

    Wonderful recipe that was super easy to follow! The dough came out perfectly and tastes wonderful. This will be my go to recipe for pie crust. Just follow the directions and the dough will come out perfect. I do not have a food processor and had to use my pastry blender, so it was a lot of work cutting the butter into the flour. But, I highly recommend this recipe.

  • lawra 23 Nov, 2012

    I did exactly what the recipe says and it was all sticky and unsuable :/ I had to add a bunch of flour to fix it

  • Galadriel2 28 Oct, 2010

    where's the recipe? Is it gone - nothing is there!

  • shelleyj 4 Oct, 2008

    this is the best crust recipe.....never had a bad pie since I starting using this recipe...

  • mmsrjs 29 Nov, 2007

    Looks great and is very good, thanks Martha

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