Pate Brisee
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Martha Stewart Living, July 2011
- Prep Time 15 minutes
- Total Time 1 hour 15 minutes
- Yield Makes 2 disks (enough for 1 double-crust 9-inch pie or 2 single-crust 9-inch pies)
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Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- Salt
- 2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces
- 1/4 to 1/2 cup ice water
Directions
- Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
- Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, at least 1 hour.
Cook's Note
Dough can be refrigerated overnight or frozen for up to 3 months. Let chilled dough stand for 10 minutes and frozen dough thaw before using.
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