Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Buttery Pate Brisee Be the first to rate & 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 July 27, 2017 Print Rate It Share Share Tweet Pin Email Photo: Christopher Baker Prep Time: 15 mins Total Time: 1 hr 15 mins Yield: Makes 2 disks (enough for 1 double-crust 9-inch pie or 2 single-crust 9-inch pies) For use with Classic Cherry Piewith a Butter Crust recipe. Ingredients 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 Directions 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. Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, at least 1 hour. Rate it Print