Deep-Dish Pate Brisee
This dough can be frozen, wrapped well in plastic, for up to one month. Defrost completely in the refrigerator before using.
The Martha Stewart Show, November Fall 2007
Yield Makes enough for one 9-inch double-crust deep-dish pie
- 3 3/4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons sugar
- 1 1/2 cups (3 sticks) chilled unsalted butter, cut into small pieces
- 1/2 to 3/4 cup ice water
- In a food processor, pulse together flour, salt, and sugar to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add 1/2 cup ice water in a slow, steady stream through the feed tube, just until dough holds together. Test dough by pinching a small amount; if it is still crumbly, add up to 1/4 cup more ice water, a little at a time. Do not process more than 30 seconds.
- Turn out dough onto a clean work surface, and divide into 3 equal pieces. Place each piece on plastic wrap, and flatten into a disk; wrap tightly. Refrigerate at least 1 hour before using.
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