Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Lucinda Scala Quinn's Pate Brisee 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 May 16, 2017 Print Share Share Tweet Pin Email Photo: Gentl and Hyers Yield: Makes enough for one 9- or 10-inch double-crust pie For the mincemeat pies, substitute eight tablespoons cold lard for eight tablespoons of the butter. Ingredients 3 cups all-purpose flour 1 tablespoon sugar 1 ¼ teaspoons salt 1 cup cold plus 2 tablespoons unsalted butter, cut into small pieces ½ cup plus 1 to 2 teaspoons ice water Directions Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube until dough just comes together (no longer than 30 seconds). Turn out onto a work surface. Divide in half. Shape into disks. Wrap in plastic. Refrigerate at least 1 hour (up to 2 days). Variations Pate Brisee Walnut Variation: Make recipe as directed, substituting 3/4 cup ground walnuts for 3/4 cup flour. Print