Food & Cooking Recipes Pate Brisee for Strawberry-Cream-Pie Cake Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 27, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 1 hrs 10 mins Yield: 4 disks This flaky, buttery pastry forms the structure of the Strawberry-Cream-Pie Cake. Ingredients 2 ½ cups all-purpose flour, plus more for dusting 1 tablespoon sugar 2 teaspoons coarse salt 2 sticks cold unsalted butter, cut into pieces 1/3 to 1/2 cup ice water Directions Pulse together flour, sugar, and salt in a food processor. Add butter and pulse until mixture resembles coarse crumbs with some small pea-size pieces remaining. Add 1/3 cup ice water and pulse until mixture holds together when pinched. If too dry, add more water, 1 tablespoon at a time. Transfer dough to a lightly floured surface and knead once. Divide into 4 pieces. Pat into disks and wrap each in plastic wrap. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw overnight in refrigerator before using. Rate it Print