Food & Cooking Recipes Recipes by Region French Recipes Pate Brisee to Make One Double-Crust or Two Single-Crust Pies 3.2 (63) 1 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 September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: Makes enough for 1 double-crust or 2 single-crust pies Ingredients 2 ¾ cups all-purpose flour 1 ¼ teaspoons salt 1 cup (2 sticks) plus 2 tablespoons cold unsalted butter, cut into small pieces ½ cup ice water Directions Pulse flour and salt in a food processor to combine. Add butter, cut into small pieces, and pulse until mixture forms coarse crumbs with some larger pieces remaining, about 10 seconds. With machine running, add ice water in a slow, steady stream until dough just holds together without being wet or sticky, no longer than 30 seconds. Divide dough in half; flatten and shape into disks, and wrap each in plastic. Refrigerate at least 1 hour or overnight. Cook's Notes For the flakiest crust, make sure all ingredients (including the flour) are cold when you begin. Cook's Notes Dough can be frozen up to 1 month; thaw in the refrigerator overnight before using. Rate it Print