Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pate Brisee for Sweet Potato 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 8-inch pies Use this classic dough to make any pie -- like our Pumpkin-Pecan Pie -- that will be the star of your holiday dessert table. Ingredients 2 ½ cups all-purpose flour, plus more for work surface 1 teaspoon salt 1 teaspoon sugar 1 cup (2 sticks) chilled unsalted butter, cut into pieces 1/4 to 1/2 cup ice water Directions Combine the flour, salt, and sugar in the bowl of a food processor fitted with the metal blade; pulse a few times until combined. Add the butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream through the feed tube, just until mixture comes together to form a dough. Do not process more than 30 seconds. Turn dough out onto a lightly floured surface. Divide into 2 equal parts, and place each on a piece of plastic wrap. Flatten into disks. Wrap well in plastic; refrigerate at least 1 hour before using. Dough can be made ahead and stored in the refrigerator up to 1 week or in the freezer up to 1 month. Rate it Print