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Pate Brisee for Apple Pizza

Use this pate brisee to prepare baker John Barricelli's Apple Pizza.

  • Yield: Makes enough for one 18-by-13-inch pizzette

Source: The Martha Stewart Show, March 2012


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


  1. In the bowl of a food processor, combine flour, sugar, and salt. Add butter and pulse until mixture resembles coarse crumbs, about 10 seconds. With the machine running, add ice water in a slow, steady stream until dough just comes together. Dough should not be wet or sticky. If dough is too dry and does not hold together, add a little more water.

  2. Turn dough out onto a clean work surface and shape into a flattened disk; wrap with plastic wrap. Chill at least 1 hour before using.

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