Versatile Pate Brisee
This simple recipe is an ideal base for many pies and tarts, sweet or savory.
Martha Stewart Living, November 2011
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Recipe Summary
Ingredients
Directions
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.