Use this pate brisee as the crust for our Tomato Pie. To save time, you can make the crust a day in advance, fit it into a baking pan, and store it covered in the refrigerator.

Martha Stewart Living, September 1997

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Recipe Summary

Yield:
Makes 1 tomato-pie crust
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour, salt, and sugar in food processor. Add butter; process until mixture resembles coarse meal, about 10 seconds.

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  • Add ice water in a slow, steady stream through feed tube of food processor with machine running until dough holds together, no more than 30 seconds.

  • Turn dough onto a piece of plastic wrap. Press into a flattened rectangle, wrap in plastic, and refrigerate at least 1 hour.

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