Decorative Pate Brisee

decorative pate brisee pie crusts
Photo: Johnny Miller
Prep Time:
10 mins
Total Time:
1 hrs 10 mins
1 9-inch double-crust pie

Finely pulsing the butter helps create smaller air pockets in the crust, giving decorative embellishments more definition.


  • 2 ½ cups unbleached all-purpose flour

  • 1 ½ teaspoons kosher salt

  • 1 tablespoon sugar

  • 2 sticks cold unsalted butter, cut into small pieces

  • 6 to 7 tablespoons cold water


  1. Process flour, salt, and sugar in a food processor until combined. Sprinkle butter evenly over top. Pulse until mixture resembles fine meal. Drizzle 5 tablespoons water over mixture. Pulse several times to combine. Add more water, 1 tablespoon at a time, and pulse until mixture holds together when pinched.

  2. Shape dough into two disks, and wrap each in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months (thaw overnight in refrigerator before using).

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