Pate Brisee to Make One Double-Crust 10-Inch Pie or 12 Hand Pies

Name: Pate Brisee to Make One Double-Crust 10-Inch Pie or 12 Hand Pies
Ingredients: 3.75 cups all-purpose flour; 1.5 teaspoons sugar; 2.5 teaspoons salt; 3 sticks (1 ½ cup) unsalted butter, cold and cut into small pieces; 0.5 cup ice water, plus more if needed

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Martha Stewart Test Kitchen

Updated on March 19, 2019

Yield:

Makes enough for 1 double-crust 10-inch pie or 12 hand pies

This recipe can be found in "Martha Stewart's Baking Handbook" and can be used in recipes such as John Barricelli's Fruit-Filled Hand Pies and Shaker Lemon Pie.

Ingredients

3 ¾ cups all-purpose flour
1 ½ teaspoons sugar
2 ½ teaspoons salt
3 sticks (1 ½ cup) unsalted butter, cold and cut into small pieces
½ cup ice water, plus more if needed

Directions

In the bowl of a food processor, combine flour, sugar, and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
With the machine running, add ice water through the feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened rectangles. Wrap in plastic, and refrigerate at least 1 hour or overnight.