No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Slab Pie Pate Brisee

  • yield: Makes one 12-by-16-inch rectangle




  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons coarse salt
  • 1 teaspoon sugar
  • 2 sticks (8 ounces) cold unsalted butter, cut into small pieces
  • 6 to 8 tablespoons ice water

Cook's Note

Dough can be frozen for up to 1 month.


  1. Step 1

    Process flour, salt, and sugar in a food processor until combined. Add butter. Process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream just until dough comes together. (Do not process more than 30 seconds.)

  2. Step 2

    Turn dough out onto a piece of plastic wrap. Flatten dough, and shape into a rectangle. Wrap in plastic. Refrigerate at least 1 hour (or overnight).

Martha Stewart Living, July

Related Topics



Reviews (4)

  • 7 Jul, 2012

    I use the pate brisee recipe in Martha's Baking Handbook, it calls for 3 3/4 cups of flour. Its enough dough for a 15x10 slab pie. I also like to add at least 1 tsp. of cinnamon to the pie filling.

  • 26 Jun, 2008

    Hello! FYI: This is part of the Peach-Raspberry Slab Pie recipe so the baking directions are with that.

  • 23 Jun, 2008

    Please supply filling and baking instructions!

  • 23 Jun, 2008

    There is no instruction on how long to bake the pie!