Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pate Brisee to Make One Double-Crust 9-Inch Pie 3.7 (6) 1 Review 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 25, 2020 Print Rate It Share Share Tweet Pin Email Photo: Mikkel Vang Yield: 1 double-crust 9-inch pie A reliable pie crust recipe is an essential. And this particular recipe for Pate Brisee that makes one double-crust 9-inch pie, great for apple pies and other rustic fruit desserts, is a great one to have. Ingredients 2 ½ cups all-purpose flour 1 ½ teaspoons salt 1 teaspoon sugar 8 ounces (2 sticks) cold unsalted butter, cut into ½-inch cubes ⅓ cup plus 2 teaspoons ice water Directions Pulse flour, salt, and sugar in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until mixture just begins to hold together. Shape dough into 2 disks. Wrap each in plastic, and refrigerate 1 hour to 2 days. Rate it Print