"Fall Leaves" Pate Brisee

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.


  • 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


  1. 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.

  2. 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.)

  3. 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.

  4. 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.

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