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Use this pate brisee to prepare baker John Barricelli's Apple Pizza.

The Martha Stewart Show, March 2012

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Yield:
Makes enough for one 18-by-13-inch pizzette
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In the bowl of a food processor, combine flour, sugar, and salt. Add butter and pulse until mixture resembles coarse crumbs, about 10 seconds. With the machine running, add ice water in a slow, steady stream until dough just comes together. Dough should not be wet or sticky. If dough is too dry and does not hold together, add a little more water.

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  • Turn dough out onto a clean work surface and shape into a flattened disk; wrap with plastic wrap. Chill at least 1 hour before using.

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