Pate Brisee for Spiced Apple Pie

Photo: Matthew Hranek
Makes enough for 1 double-crust or 2 single-crust 9-inch pies

To ensure a flaky crust, chill the butter and the flour before using. A food processor yields the best results, but you can use a pastry cutter instead; work quickly so that the butter remains cold. This recipe provides the crust for our Spiced Apple, Pear-Cranberry, and Maple Pumpkin pies.


  • 2 ¾ cups all-purpose flour

  • 1 ½ teaspoons coarse salt

  • 1 tablespoon granulated sugar

  • 2 ¼ sticks (18 tablespoons) cold unsalted butter, cut into ½-inch pieces

  • 7 to 10 tablespoons ice water


  1. Pulse flour, salt, and sugar in a food processor. Add butter, and pulse until coarse crumbs form, about 10 seconds.

  2. With machine running, add ice water in a slow, steady stream just until dough holds together and is not wet or sticky, no longer than 30 seconds.

  3. Divide dough into two portions, and shape each into a disk. Wrap in plastic; refrigerate at least 1 hour or overnight.

Cook's Notes

Dough can be frozen up to 1 month; thaw in refrigerator overnight before using.

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