Pate Brisee for Potpies

Name: Pate Brisee for Potpies
Prep time: 15 min
Total time: 1 h 15 min
Yield: Makes 2 disks (enough for sixteen 4-inch potpies)
Ingredients: 2 1/2 cups all-purpose flour; 1 tablespoon sugar; Salt; 2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces; 1/4 to 1/2 cup ice water

Recipe photo courtesy of Jonathan Lovekin

Use this recipe to make the top crust for Chicken and Mushroom Potpies.

Source: Martha Stewart Living, October 2011

1 hour 15 mins 15 mins Makes 2 disks (enough for sixteen 4-inch potpies)

Total Time Prep Yield

Ingredients

2 1/2 cups all-purpose flour
1 tablespoon sugar
Salt
2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water

Directions

1. Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
2. Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, at least 1 hour.