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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


  1. 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.

  2. Shape dough into a disk, wrap in plastic, and refrigerate until firm, 1 hour or up to 2 days.

Cook's Notes

Dough can be frozen for up to 1 month; thaw before using.

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