Pate Brisee for Sour-Cherry Pie

81 Ratings
  • 5 33
  • 4 21
  • 3 19
  • 2 8
  • 1 0

Use this recipe to make an old-fashioned lattice crust for our Sour-Cherry Pie.

Martha Stewart Living, August 2007

Gallery

Credit: Kenji Toma

Recipe Summary

Yield:
Makes enough for two 9-inch single-crust pies or one double-crust or lattice-crust pie
Advertisement

Ingredients

Directions

  • Pulse flour, sugar, and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream through the feed tube until dough just holds together (no longer than 30 seconds).

    Advertisement

  • Divide dough in half, and shape into disks. Wrap each in plastic. Refrigerate for at least 1 hour (or up to 2 days).

Advertisement

Reviews (2)

81 Ratings
  • 5 33
  • 4 21
  • 3 19
  • 2 8
  • 1 0
Martha Stewart Member
04/12/2014
my wife Victoria wanted this recipe. however finding it was very time consuming. we are watching wlrn from 12pm on and were looking for the recipes. as an example the food network lists the shows then you can click on the recipes to download them based on the tv schedule. here we cant find the show the network nor the recipes. my wife loves Martha and I love finding these things on the internet for her. please make my job easier you don't want a grumbley husband complaining about marthas website
Martha Stewart Member
10/10/2012
This is the best crust. I made it for a chicken pot pie - yum! Buttery goodness!
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 07/06/2022