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Pate Brisee to Make One Double-Crust or Two Single-Crust Pies

  • yield: Makes enough for 1 double-crust or 2 single-crust pies

Ingredients

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

Cook's Note

For the flakiest crust, make sure all ingredients (including the flour) are cold when you begin.

Directions

  1. Step 1

    Pulse flour and salt in a food processor to combine. Add butter, cut into small pieces, and pulse until mixture forms coarse crumbs with some larger pieces remaining, about 10 seconds.

  2. Step 2

    With machine running, add ice water in a slow, steady stream until dough just holds together without being wet or sticky, no longer than 30 seconds.

  3. Step 3

    Divide dough in half; flatten and shape into disks, and wrap each in plastic. Refrigerate at least 1 hour or overnight.

Reviews (1)

  • 19 Jan, 2014

    I have made this recipe over and over again, tried different recipes and still come back to the best. I also add 1 tsp. white vinegar (a tip from my grandmother and mom) to the water. What a flaky pie crust. I love this and rate it 5 star.