Pate Brisee for Pies

Name: Pate Brisee for Pies
Prep time: 15 min
Total time: 1 h 15 min
Yield: Makes 2 disks (enough for 1 double-crust 9- or 10-inch pie or 2 single-crust 9- or 10-inch pies)
Ingredients: 2 3/4 cups all-purpose flour; 1 tablespoon sugar; Salt; 2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces; 1/3 to 2/3 cup ice water

Recipe photo courtesy of Con Poulos

This recipe, perfect for our Rhubarb-Strawberry Lattice Pie, is versatile and can be used for other recipes. Try our Pear Streusel, Peach-Custard Pie, and Apricot Pie with Coconut Crumble recipes.

Source: Martha Stewart Living, June 2011

1 hour 15 mins 15 mins Makes 2 disks (enough for 1 double-crust 9- or 10-inch pie or 2 single-crust 9- or 10-inch pies)

Total Time Prep Yield

Ingredients

2 3/4 cups all-purpose flour
1 tablespoon sugar
Salt
2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces
1/3 to 2/3 cup ice water

Directions

1. Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/3 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
2. Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, about 1 hour.

Cook's Notes

Dough can be refrigerated overnight or frozen for up to 3 months. Let chilled dough stand for 10 minutes and frozen dough thaw before using.

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Reviews

How would you rate this recipe?

LaCelle

29 APR, 2014

Sorry, misspelled BRISEE.
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LaCelle

29 APR, 2014

Oh, come on! Really? Why be pretentious about pie crust? I have admired Martha ever since she had more balls than those men, and she knows who I am talking about, but PATE BRISE?
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