Food & Cooking Recipes Deep-Dish Pate Brisee 3.5 (71) 5 Reviews Use this classic dough for deep-dish pies and tarts. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on October 27, 2023 Rate PRINT Share Close Photo: Rachel Marek Yield: 1 9-inch double-crust deep-dish pie Jump to recipe This dough can be frozen, wrapped well in plastic, for up to one month. Defrost completely in the refrigerator before using. How to Make 15 of Our Most Showstopping Pie Crust Designs Cook Mode (Keep screen awake) Ingredients 3 ¾ cups all-purpose flour 1 ½ teaspoons salt 1 ½ teaspoons sugar 1 ½ cups (3 sticks) chilled unsalted butter, cut into small pieces 1/2 to 3/4 cup ice water Directions Rachel Marek In a food processor, pulse together flour, salt, and sugar to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add 1/2 cup ice water in a slow, steady stream through the feed tube, just until dough holds together. Test dough by pinching a small amount; if it is still crumbly, add up to 1/4 cup more ice water, a little at a time. Do not process more than 30 seconds. Turn out dough onto a clean work surface, and divide into 3 equal pieces. Place each piece on plastic wrap, and flatten into a disk; wrap tightly. Refrigerate at least 1 hour before using. Use this dough for these pie recipes (and more): Lemon-Cranberry Meringue Pie Apple Rose Tart Libby's Famous Pumpkin Pie Mile-High Apple Pie Originally appeared: Christmas Vol. 7 2004 Rate It PRINT