• 16 Ratings

If making Fourth of July Summer Berry Pies, make two batches of pate brisee. (Do not double recipe.)

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews

16 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1