Lucinda Scala Quinn's Pate Brisee
This pate brisee recipe is courtesy of Lucinda Scala Quinn.
Martha Stewart Living, November 2006
Yield Makes enough for one 15-by-12-inch pie
- 3 cups all-purpose flour
- 1 1/4 teaspoons coarse salt
- 1 tablespoon sugar
- 1 cup (2 sticks) plus 2 tablespoons unsalted butter, cold, cut into small pieces
- 1/2 cup ice water, plus more if needed
- In the bowl of a food processor, combine flour, sugar, and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
- With the machine running, add ice water through the feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
- Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened rectangles. Wrap in plastic, and refrigerate at least 1 hour or overnight.
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