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Pate Brisee

This simple recipe is an ideal base for many pies and tarts, sweet or savory.

  • Prep:
  • Total Time:
  • Yield: Makes 1 large disk or 2 small disks
Pate Brisee

Source: Martha Stewart Living, November 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 1 large disk or 2 small disks, and wrap in plastic wrap. Refrigerate until firm, at least 1 hour.

Cook's Note

To make the pastry leaves, roll out dough (scraps can be used) to a 1/4-inch thickness on a lightly floured surface, and cut out leaves using floured cookie cutters. Bake on a parchment-lined baking sheet at 350 degrees, rotating sheet halfway through, until pale gold, about 12 minutes.

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