Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pate Brisee for Summer Berry Pies 3.7 (16) Add your rating & 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 March 18, 2019 Print Rate It 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. Rate it Print