Pate Brisee for Salted Caramel Apple Pie

Prep Time:
10 mins
Total Time:
1 hrs 10 mins
1 9-inch double-crust pie


  • 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


  1. 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.

  2. 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.

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