Food & Cooking Recipes Pate Brisee for Salted Caramel Apple Pie By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 1, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 1 hrs 10 mins Yield: 1 9-inch double-crust pie Ingredients 2 ½ cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 2 sticks cold unsalted butter, cut into cubes 1/3 to 1/2 cup ice water Directions Pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse crumbs with some pea-size pieces remaining. Drizzle with 1/3 cup ice water and pulse until mixture holds together when pinched. If dough is too crumbly, add more ice water, 1 tablespoon at a time; do not over-process. Divide dough in half. Transfer to 2 pieces of plastic wrap; knead once or twice. Form into disks and wrap in plastic. Refrigerate at least 1 hour and up to overnight, or freeze up to 3 months; thaw overnight in refrigerator before using. Print