Pate Brisee to Make One 10-Inch Crust
This recipe goes with Quiche with Morels and Scallions.
Martha Stewart Living, April 2009
Yield Makes one 10-inch crust
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 6 ounces (11/2 sticks) cold unsalted butter, cut into small pieces
- 3 tablespoons ice water
- Pulse flour and salt in a food processor until combined. Add butter; process until mixture resembles coarse meal, about 10 seconds. With the machine running, add water in a slow, steady stream until mixture just begins to hold together.
- Shape dough into a disk, wrap in plastic, and refrigerate until firm, 1 hour or up to 2 days.
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