Food & Cooking Recipes Recipes by Region French Recipes Deep-Dish Pate Brisee for Raspberry Rhubarb Lattice Pie 3.8 (5) 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 May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 1 12-inch deep-dish pie Martha's sister-in-law Rita Christiansen uses this generous pate brisee recipe to make Raspberry Rhubarb Lattice Pie. Ingredients 3 ¾ cups all-purpose flour 1 ½ teaspoons salt 1 ½ teaspoons sugar ¾ pound (3 sticks) unsalted butter, cut into small pieces ¾ cup ice water Directions Place flour, salt, and sugar in a food processor; process to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. Add 1/2 to 3/4 cup ice water in a slow, steady stream through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds. Test dough by squeezing a small amount together; if it is still crumbly, add a bit more water. Turn dough out onto a piece of plastic wrap. Press into a flattened circle, and wrap in the plastic. Refrigerate for at least 1 hour before using. Rate it Print