Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pate Brisee for Raisin Tart 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 Yield: Makes enough for two 8- to 10-inch tarts or single-crust pies, or one 8- to 10-inch double-crust tart or pie This dough may be frozen up to 1 month; thaw overnight in the refrigerator before using. Martha made this recipe on episode 509 of Martha Bakes. Ingredients 2 ½ cups all-purpose flour, plus more for dusting 1 teaspoon salt 1 cup (2 sticks) unsalted butter, cut into small pieces 1/4 to 1/2 cup ice water Directions Pulse flour and salt in a food processor to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining. Evenly drizzle 1/4 cup ice water over mixture. Pulse until dough is crumbly but holds together when squeezed. If dough is too dry, add up to 1/4 cup more water, 1 tablespoon at a time, and pulse to combine. Turn out dough onto a floured surface, divide in half, then shape into disks. Wrap each half in plastic and refrigerate until firm, about 1 hour or up to 1 day. Rate it Print