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
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.
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.