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Pate Brisee

Pate Brisee

For the flakiest crust, make sure all ingredients (including the flour) are cold before you begin.

Martha Stewart Living, December/January 1996/1997 http://www.marthastewart.com/284107/pate-brisee
3.105
Rated
62.1100(12)12
  • Yield Makes enough for one double-crust or two single crust 9-inch pies

Ingredients

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

Directions

  1. Pulse flour and salt in a food processor. Add butter, and pulse until mixture forms coarse crumbs with some larger pieces remaining, about 10 seconds.
  2. With machine running, add ice water in a slow, steady stream just until dough holds together without being wet or sticky, no longer than 30 seconds.
  3. Divide dough in half, and shape into disks. Wrap in plastic; refrigerate at least 1 hour or overnight. Dough can be frozen up to 1 month; thaw in the refrigerator overnight before using.

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