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Pate Brisee

  • prep: 15 mins
    total time: 1 hour 15 mins
  • yield: Makes 2 disks (enough for 1 double-crust 9- or 10-inch pie or 2 single-crust 9- or 10-inch pies)


  • 2 3/4 cups all-purpose flour
  • 1 tablespoon sugar
  • Salt
  • 2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces
  • 1/3 to 2/3 cup ice water


  1. Step 1

    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 1/3 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.

  2. Step 2

    Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, about 1 hour.

Martha Stewart Living, June 2011

Reviews (2)

  • 29 Apr, 2014

    Sorry, misspelled BRISEE.

  • 29 Apr, 2014

    Oh, come on! Really? Why be pretentious about pie crust? I have admired Martha ever since she had more balls than those men, and she knows who I am talking about, but PATE BRISE?