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Pate Brisee

Pate Brisee

To ensure a flaky crust, chill the butter and the flour before using. A food processor yields the best results, but you can use a pastry cutter instead; work quickly so that the butter remains cold. This recipe provides the crust for our Spiced Apple Pie, Pear-Cranberry Pie, and our Maple Pumpkin Pie.

Martha Stewart Living, July 2007 http://www.marthastewart.com/284148/pate-brisee
3.1
Rated
62100(13)13
  • Yield Makes enough for 1 double-crust or 2 single-crust 9-inch pies

Ingredients

    • 2 3/4 cups all-purpose flour
    • 1 1/2 teaspoons coarse salt
    • 1 tablespoon granulated sugar
    • 2 1/4 sticks (18 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
    • 7 to 10 tablespoons ice water

Directions

  1. Pulse flour, salt, and sugar in a food processor. Add butter, and pulse until coarse crumbs form, about 10 seconds.
  2. With machine running, add ice water in a slow, steady stream just until dough holds together and is not wet or sticky, no longer than 30 seconds.
  3. Divide dough into two portions, and shape each into a disk. Wrap in plastic; refrigerate at least 1 hour or overnight.

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