Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Thomas's Pate Brisee 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 May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: Makes enough for two 9-or 10-inch single crust pies or one 9-or 10-inch double-crust pie Ingredients 2 ½ cups all-purpose flour, plus more for dusting 1 tablespoon sugar 1 ½ teaspoons coarse salt 1 cup (2 sticks) cold unsalted butter, cut into small pieces 6 tablespoons ice water, plus more if needed Directions Pulse flour, sugar, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Evenly drizzle with ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary; add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form dough into two disks, wrap in plastic, and refrigerate until firm, at least 1 hour, or up to overnight. Dough can be frozen up to 1 month; thaw overnight in refrigerator before using. Rate it Print