Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Flaky 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 March 19, 2019 Print Rate It 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. Rate it Print