Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes "Fall Leaves" Pate Brisee 4.7 (19) 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 June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 1 9-inch double crust An all-butter pate brisee is the pinnacle of pie-making, rewarding bakers with a golden and delicately tender crust. Use this recipe as a crust for our Apple-Blackberry Pie. Ingredients 2 ½ cups all-purpose flour, plus more for surface 1 teaspoon salt 1 teaspoon sugar 8 ounces (2 sticks) cold unsalted butter, cut into small pieces 1/4 to 1/2 cup ice water Directions Pulse flour, salt, and sugar in a food processor untilcombined. Add butter, and pulse until mixtureresembles coarse crumbs with some larger piecesremaining, about 10 seconds. Evenly drizzle 1/4 cup water over mixture. Pulse untilmixture just begins to hold together (it should not bewet or sticky). If dough is too dry, add more water, 1tablespoon at a time, and pulse. Divide dough in half.Place each half on a piece of plastic wrap, and wrap.Press dough into 2 disks using a rolling pin. Refrigerateuntil firm, about 1 hour or overnight. (Dough canbe frozen for up to 1 month; thaw before using.) Roll 1 disk of dough to 1/8-inch thickness on a flouredsurface. Fit dough into a 9-inch pie dish. Trim edgeflush with rim. Freeze until firm, about 30 minutes. Roll remaining disk to 1/8-inch thickness on a flouredsurface. Transfer to a piece of parchment. Cut out 18leaves, rerolling scraps if needed, using 3 1/2-inch leaf-shapedcutters. Transfer leaves toanother piece of parchment; chill if needed. Gentlypress the dull edge of a paring knife into leaves tocreate veins. Freeze until firm, about 30 minutes. Rate it Print