Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pate Brisee for Sour-Cherry Pie 4.0 (81) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 19, 2019 Print Share Share Tweet Pin Email Photo: Kenji Toma Yield: Makes enough for two 9-inch single-crust pies or one double-crust or lattice-crust pie Use this recipe to make an old-fashioned lattice crust for our Sour-Cherry Pie. Ingredients 2 ¾ cups all-purpose flour 2 teaspoons sugar 1 ¼ teaspoons coarse salt 2 ¼ sticks (18 tablespoons) cold unsalted butter, cut into small pieces 4 to 6 tablespoons ice water, plus more if needed 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). Divide dough in half, and shape into disks. Wrap each in plastic. Refrigerate for at least 1 hour (or up to 2 days). Print