Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pate Brisee for Maple Bourbon Pecan 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 5, 2020 Print Rate It Share Share Tweet Pin Email Yield: Makes one double-crust or two single-crust 9-to 10-inch pies Use this recipe with our Maple Bourbon Pecan Pie. Ingredients 2 ½ cups all-purpose flour ½ teaspoon salt 1 teaspoon sugar 1 cup (2 sticks) cold butter, cut into small pieces Directions Combine the flour, salt, and sugar in the bowl of a food processor. Add 1 cup cold butter, and process until mixture resembles coarse meal, about 10 seconds. Add 1/4 cup ice water in a slow, steady stream through the feed tube of the food processor, with machine running, until dough holds together, no more than 30 seconds. Turn dough out onto a piece of plastic wrap, divide in half, and press into two flattened disks. Wrap in plastic, and refrigerate at least 1 hour. Cook's Notes For easy rolling, press prepared dough into flattened disks before chilling. Rate it Print