Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pate Brisee for Summer Berry Pies 3.7 (16) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 18, 2019 Print Share Share Tweet Pin Email Photo: Raymond Hom Prep Time: 5 mins Total Time: 1 hrs Yield: Makes 1 large disk or 2 small disks (enough for three 5-inch pies or one 9-inch pie) If making Fourth of July Summer Berry Pies, make two batches of pate brisee. (Do not double recipe.) Ingredients 2 ½ cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 2 sticks cold unsalted butter, cut into small pieces ⅓ cup plus 1 tablespoon ice water Directions Pulse flour, salt, and sugar in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 5 seconds. Drizzle water evenly over mixture. Pulse until mixture just begins to hold together, about 10 seconds. (Dough should not be wet or sticky.) Press dough into 1 large disk (for mini pies) or 2 small disks (for large pie), and wrap in plastic wrap. Refrigerate until firm, about 1 hour or overnight. Cook's Notes Dough can berefrigerated for up to 2 daysor frozen for up to 3 months.Thaw before using. Print