Food & Cooking Recipes Easy Slab Pie 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 July 8, 2019 Print Rate It Share Share Tweet Pin Email Yield: 1 15-by-10-inch pie Ingredients 3 ¾ cups all-purpose flour 2 ½ teaspoons coarse salt 1 ½ teaspoons sugar 1 ½ cups (3 sticks) unsalted butter, cold, cut into small pieces ½ cup ice water, plus more if needed Directions Place flour, salt, and sugar in the bowl of a food processor; pulse for a few seconds to combine. Add butter; pulse until mixture resembles coarse crumbs, about 10 seconds. With machine running, pour ice water through feed tube in a slow, steady stream, until dough just holds together when squeezed. If needed, add more ice water 1 tablespoon at a time. Do not process for more than 30 seconds. Turn out dough onto a clean work surface. Divide into two pieces, one slightly larger than the other. Form into flattened rectangles. Wrap each in plastic, and refrigerate for at least 1 hour or up to overnight. Rate it Print