Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pate Brisee to Make One 10-Inch Crust Be the first to rate & 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 April 15, 2021 Print Rate It Share Share Tweet Pin Email Yield: 1 10-inch crust Use this pate brisee recipe to make our Quiche with Morels and Scallions. Ingredients 2 cups all-purpose flour ¾ teaspoon salt 6 ounces (1 ½ sticks) cold unsalted butter, cut into small pieces 3 tablespoons ice water Directions Pulse flour and salt in a food processor until combined. Add butter; process until mixture resembles coarse meal, about 10 seconds. With the machine running, add water in a slow, steady stream until mixture just begins to hold together. Shape dough into a disk, wrap in plastic, and refrigerate until firm, 1 hour or up to 2 days. Cook's Notes Dough can be frozen for up to 1 month; thaw before using. Rate it Print