Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pate Brisee for Spiced Apple Pie 3.7 (10) 13 Reviews 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 March 19, 2019 Print Rate It Share Share Tweet Pin Email Photo: Matthew Hranek Yield: 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. Ingredients 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 Directions Pulse flour, salt, and sugar in a food processor. Add butter, and pulse until coarse crumbs form, about 10 seconds. 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. 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. Rate it Print