Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Flaky 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 March 19, 2019 Print Share Share Tweet Pin Email Yield: Makes enough for one double-crust or two single-crust 9-inch pies For the flakiest crust, make sure all ingredients (including the flour) are cold before you begin. Ingredients 2 ½ cups all-purpose flour 1 teaspoon salt 1 cup (2 sticks) cold unsalted butter, cut into ½-inch pieces 1/4 to 1/2 cup ice water Directions Pulse flour and salt in a food processor. Add butter, and pulse until mixture forms coarse crums with some larger pieces remaining, about 10 seconds. With machine running, add ice water in a slow, steady stream just until dough holds together without being wet or sticky, no longer than 30 seconds. Divide dough in half, and shape into disks. Wrap in plastic; refrigerate at least 1 hour or overnight. Dough can be frozen up to 1 month; thaw in the refrigerator overnight before using. Print