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Test Kitchen's Favorite Pate Brisee

Recipe photo courtesy of Julia Gartland

To avoid creating water pockets in your brisee (which will wreak havoc in your dough), make sure to strain the ice out of the water before drizzling it in and processing.

Source: Martha Stewart Living, November 2016
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

Be sure to use cold, not frozen, butter when making pate brisee. Frozen butter won't incorporate as easily, and you'll end up having to use more water than is ideal.

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  • MS11051322
    18 NOV, 2018
    I found this pie crust recipe ago, and it is my go to for any pie I make from scratch. I've used all-ready made crust for last minute pies, but if you choose to make this you will know the difference from the first bite!! Happy Pie day!
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