Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pate Brisee for Pumpkin Pie 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: 2 10-inch crusts The amount of water you need to add to the flour can vary from four to six tablespoons -- on damp or humid days, less water is needed. Ingredients 2 ½ cups all-purpose flour 1 teaspoon coarse salt 1 teaspoon sugar ½ pound cold unsalted butter, cut into small pieces Directions Place flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add 5 tablespoons ice water in a slow, steady stream through the feed tube just until the dough holds together, 30 seconds. Divide dough in half, and wrap each half in plastic wrap. Rate it Print