Print This Recipe

Print
Pate Brisee for Pumpkin Pie with Betty White

Pate Brisee for Pumpkin Pie with Betty White

This recipe adapted from the November 2005 issue of "Martha Stewart Living."

http://www.marthastewart.com/318746/pate-brisee-for-pumpkin-pie-with-betty-w
3.333335
Rated
66.6667100(3)3
  • Yield Makes enough for one double-crust pie or two single-crust 9-inch pies

Ingredients

    • 2 1/2 cups all-purpose flour
    • 1 teaspoon sugar
    • 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, sugar, 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 refrigerator overnight before using.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.