Essential Pate Brisee

Makes enough for two 8- to 11-inch tarts or single-crust pies, or one 8- to 10-inch double-crust pie

This recipe promises the ability to use this pate brisee in a variety of recipes. Try it with Martha's Shaker Lemon Pie, Maple Custard Pie, Martha's Sour Cherry Pie, and the Navy Bean Pie.


  • 2 ½ cups all-purpose flour, plus more for dusting

  • 1 teaspoon salt

  • 1 cup (2 sticks) unsalted butter, cut into small pieces

  • 1/4 to 1/2 cup ice water


  1. Pulse flour and salt in a food processor to combine. Add butter; pulse until mixture resembles coarse crumbs with some larger pieces remaining. Evenly drizzle 1/4 cup ice water over mixture. Pulse until dough is crumbly but holds together when squeezed. If dough is too dry, add up to 1/4 cup more ice water, 1 tablespoon at a time, and pulse to combine.

  2. Turn out dough onto a floured surface and divide dough in half, then shape each half into a disk. Wrap each half in plastic and refrigerate until firm, about 1 hour or up to 1 day. (Dough can be frozen up to 1 month; thaw overnight in refrigerator before using.)

Related Articles