This pate brisee recipe is courtesy of Lucinda Scala Quinn. It can be used to make Apple-Raspberry Pie.



Ingredient Checklist


Instructions Checklist
  • In the bowl of a food processor, combine flour, sugar, and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)

  • With the machine running, add ice water through the feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.

  • Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened rectangles. Wrap in plastic, and refrigerate at least 1 hour or overnight.

Reviews (3)

11 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: Unrated
Note that this recipe makes a SINGLE 15x12 crust. If you are making the Apple-Raspberry Slab Pie (, you will need to DOUBLE this recipe to make the double crust.
Rating: Unrated
Oops, I meant to add my comment below to Martha's Pate Brisee recipe from 1992 found here: This recipe seems to be a bit different.
Rating: Unrated
Perfect results! This was my first time making a crust from scratch. I don't have a food processor, so instead froze my butter sticks for a couple hours, then cut them in half and grated them by hand. I used a pastry-blending hand tool to bring the dough together, and used just a touch more than the 1/2 c. water. Perhaps mixing it by hand makes it harder to use less water, but the results were delicious! I made the apple raspberry pie.