Pate Brisee

Use this recipe to make the top crust for Chicken and Mushroom Potpies

  • Prep:
  • Total Time:
  • Yield: Makes 2 disks (enough for sixteen 4-inch potpies)

Source: Martha Stewart Living, October 2011

Ingredients

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

Directions

  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 1/4 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. Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, at least 1 hour.

Cook's Notes

Dough can be refrigerated overnight or frozen for up to 3 months. Let chilled dough stand for 10 minutes and frozen dough thaw before using.

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