Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Decorative Pate Brisee 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 October 3, 2018 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 10 mins Total Time: 1 hrs 10 mins Yield: 1 9-inch double-crust pie Finely pulsing the butter helps create smaller air pockets in the crust, giving decorative embellishments more definition. Ingredients 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 Directions 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. 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). Rate it Print