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Pate Brisee

Use this pate brisee recipe to make Pumpkin-Pecan Treat.

  • yield: Makes enough for one 9-inch double-crust pie or two 9-inch single-crust pies

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) cold unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water

Cook's Note

Dough can be frozen up to 3 months; thaw in refrigerator before using.

Directions

  1. Step 1

    Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork).

  2. Step 2

    Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day.

Source
The Martha Stewart Show

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