Deep-Dish Pate Brisee
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The Martha Stewart Show, November Fall 2007
- Yield Makes enough for one 9-inch double-crust deep-dish pie
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Ingredients
- 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
Directions
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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.
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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.
I think offering this in a deep dish is so good. This is definitely packed with so much great food that i love so much here. I just love what it offers here. A great recipe to try for yourself here. John Procenko Real Estate
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
where's the recipe? Is it gone - nothing is there!
this is the best crust recipe.....never had a bad pie since I starting using this recipe...
Looks great and is very good, thanks Martha