Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Lucinda Scala Quinn'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 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. Rate it Print