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.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Reviews (3)

65 Ratings
  • 5 star values: 13
  • 4 star values: 8
  • 3 star values: 26
  • 2 star values: 14
  • 1 star values: 4
Rating: 5.0 stars
Excellent recipe. The best pie crust I've ever made and I've been baking for 50 years!
Rating: Unrated
Sorry, misspelled BRISEE.
Rating: Unrated
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?