Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pate Brisee for Rum-Vanilla Cream Pie 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 March 19, 2019 Print Share Share Tweet Pin Email Photo: Johnny Miller Yield: 2 9-inch crusts Use this recipe to make our Rum-Vanilla Cream Pie and Butterscotch-Praline Cream Pie. Ingredients 2 ½ cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 8 ounces (1 cup) cold unsalted butter, cut into small pieces 1/4 to 1/2 cup ice water Directions Pulse flour, salt, and sugar in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until mixture just begins to hold together. Shape dough into 2 disks. Wrap each in plastic, and refrigerate until firm, about 1 hour (or up to 2 days). Print