Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Versatile Pate Brisee 3.8 (31) 3 Reviews 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 Prep Time: 15 mins Total Time: 1 hrs 15 mins Yield: Makes 1 large disk or 2 small disks This simple recipe is an ideal base for many pies and tarts, sweet or savory. 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 1 large disk or 2 small disks, and wrap in plastic wrap. Refrigerate until firm, at least 1 hour. (Dough can be refrigerated overnight or frozen for up to 3 months. Let chilled dough stand for 10 minutes and frozen dough thaw before using.) Cook's Notes To make the pastry leaves for Pumpkin Mousse, roll out dough (scraps can be used) to a 1/4-inch thickness on a lightly floured surface, and cut out leaves using floured cookie cutters. Bake on a parchment-lined baking sheet at 350 degrees, rotating sheet halfway through, until pale gold, about 12 minutes. Print