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Lucinda Scala Quinn's Pate Brisee

This pate brisee recipe is courtesy of Lucinda Scala Quinn.

  • Yield: Makes enough for one 15-by-12-inch pie
Lucinda Scala Quinn's Pate Brisee

Source: Martha Stewart Living, November 2006

Ingredients

  • 3 cups all-purpose flour
  • 1 1/4 teaspoons coarse salt
  • 1 tablespoon sugar
  • 1 cup (2 sticks) plus 2 tablespoons unsalted butter, cold, cut into small pieces
  • 1/2 cup ice water, plus more if needed

Directions

  1. In the bowl of a food processor, combine flour, sugar, and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)

  2. With the machine running, add ice water through the feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.

  3. Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened rectangles. Wrap in plastic, and refrigerate at least 1 hour or overnight.

Reviews (3)

  • Gwyn 22 Sep, 2014

    Note that this recipe makes a SINGLE 15x12 crust. If you are making the Apple-Raspberry Slab Pie (http://www.marthastewart.com/352670/apple-raspberry-slab-pie), you will need to DOUBLE this recipe to make the double crust.

  • CanadianCupcake 10 Sep, 2010

    Oops, I meant to add my comment below to Martha's Pate Brisee recipe from 1992 found here: http://www.marthastewart.com/recipe/pate-brisee-pie-dough
    This recipe seems to be a bit different.

  • CanadianCupcake 10 Sep, 2010

    Perfect results! This was my first time making a crust from scratch.

    I don't have a food processor, so instead froze my butter sticks for a couple hours, then cut them in half and grated them by hand. I used a pastry-blending hand tool to bring the dough together, and used just a touch more than the 1/2 c. water. Perhaps mixing it by hand makes it harder to use less water, but the results were delicious! I made the apple raspberry pie.

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