New This Month

Slab Pie Pate Brisee


Makes two batches for our Peach-Raspberry Slab Pie.

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


Source: Martha Stewart Living, June 2005


  • 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


  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. 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).

Cook's Notes

Dough can be frozen for up to 1 month.

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