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Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.

Source: Martha Stewart Living, October/November 1992



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How would you rate this recipe?
  • jtracie2141488
    12 MAY, 2018
    This crust is classic and perfect. It is so easy to make. Cooking instructions vary based on what you are using it for (filled custard pie, filled fruit pie, quiche, fried pie, etc). That is why cooking directions are not included with this recipe.
  • anniepippingma
    17 MAR, 2017
    Ummm.. any advice on what temperature and how long to bake? Where do we go from here?
  • mindyg75yahoo
    16 APR, 2016
    I don't see direction for how long and what temperature this pate Brisee should be baked for.
    • kandypruitt2013
      19 NOV, 2016
      Hey @Mindy, I'm sure you found the answer by now lol but if not, after pressing into pan brush lightly with egg white until just glossy then bake at 425° for 15 mins.
  • fortel
    11 OCT, 2014
    My go to recipe for flaky, buttery pie crust. Easy to follow. On really hot days it turns out even better if you put the flour and salt into your food processor and pop it into the fridge for 10 minutes or so. This way the blade, the flour and salt are all cooled down.
  • Catherine Pilibos
    12 JUL, 2012
    This recipe is foolproof! I didn't have a processor so just used a pastry knife--and a cold can of beer to roll out the dough (we were in a cabin in Alaska). It came out perfect!! I'd always been scared to make pie, but not any more. Thanks for a great recipe Martha!!
  • HeartToArtExpressions
    22 JUN, 2012
    OMGOODNESS this was the best crust I've ever eaten! I always had a mental block on making crusts but watched Martha make it on TV and saw how utterly simple it was SOO easy and turned out perfect and flaky flaky flaky super tender. I highly recommend to give this one a try.
  • She77ie
    20 NOV, 2011
    I love this pie crust - I use it for every pie I make whether the recipe calls for it or not!
  • KZE
    1 OCT, 2011
    I used Martha's recipe to try making pie crust for the first time in my life. It turned out wonderfully and was very easy to make and roll out. I used this for apple pocket pies and they were delicious. I have avoided making homemade crust because I thought it was too difficult, but this came together very quickly and without any issues! I am glad I have a go-to recipe for crusts now and can expand my recipe box!
  • ytaries76
    26 AUG, 2011
    This makes a very delicious crust and it's easy to work with.

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