Buttery Pate Brisee

Classic Cherry Pie with a Butter Crust
Photo: Christopher Baker
Prep Time:
15 mins
Total Time:
1 hr 15 mins
Makes 2 disks (enough for 1 double-crust 9-inch pie or 2 single-crust 9-inch pies)


  • 2 ½ 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


  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.

Related Articles