Pate Brisee to Make One 10-Inch Crust
Use this pate brisee recipe to make our Quiche with Morels and Scallions.
- Yield: Makes one 10-inch crust
Source: Martha Stewart Living, April 2009
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 6 ounces (1 1/2 sticks) cold unsalted butter, cut into small pieces
- 3 tablespoons ice water
Pulse flour and salt in a food processor until combined. Add butter; process until mixture resembles coarse meal, about 10 seconds. With the machine running, add water in a slow, steady stream until mixture just begins to hold together.
Shape dough into a disk, wrap in plastic, and refrigerate until firm, 1 hour or up to 2 days.