MARTHASTEWART.COM

Advanced Recipe Search

Newsletter

In this week's

  • Weeknight Menus
  • No-Fuss Recipes
  • Easy Desserts
get the newsletter
Home Page » Food » Pate Brisee (Pie Dough)

Pate Brisee (Pie Dough)

75 Ratings (See All)

cancel submit

What do you think of this? Let everyone know! (Click all that apply.)

cancel submit

SHARE THIS

Connect with Facebook to easily update your status and share photos, recipes, and more with your friends.

Connectcancel

More Ways to Share:

Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.

Ingredients

Makes 1 double-crust or 2 single-crust 9- to 10-inch pies

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
  • 1/4 to 1/2 cup ice water

Directions

  1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
  2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
  3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
From Martha Stewart Living, October/November 1992

Contributors' Comments Add Comment

Also Try...

Next
Prev
  • Pate Brisee
  • Pate Brisee
  • Pate Brisee
  • Deep-Dish Pate Brisee
  • Pate Brisee
  • Pate Brisee
  • Pate Brisee
  • Pate Brisee
  • Apricot Tarts
  • Pate Brisee
  • Pate Brisee
  • Pate Brisee
  • Deep-Dish Pate Brisee
  • Pate Brisee
  • Pate Brisee
  • Pate Brisee
  • Pate Brisee
  • Apricot Tarts

 

Today on MarthaStewart.com