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5
from 1 vote
Pate Brisee for Pies, Tarts, and Hand Pies
I have been using this recipe for at least 15 years, since I found it in Martha Stewart Living magazine. It is simple, quick and a darn good crust.
Prep Time
5
minutes
mins
Total Time
5
minutes
mins
Course:
Breakfast/Brunch, Dessert, Dinner
Cuisine:
French
Keyword:
homemade pie crust, pate brisee, pie crust recipe
Servings:
2
single pie crusts
Author:
Adapted from Martha Stewart
Ingredients
2 1/2
cups
all-purpose flour
1/4
teaspoon
salt
1
tablespoon
sugar
1
cup
2 sticks unsalted butter, chilled and cut into small pieces
1/4 to 1/2
cup
ice cold water
Instructions
In the bowl of a food processor, combine flour, sugar and salt; pulse to combine.
Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.
With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky.
Do not process more than 30 seconds.
Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
Turn out dough onto a clean work surface.
Divide in half, and place each half on a piece of plastic wrap.
Shape into flattened disks.
Shape into the shape you will need; round for pie or round tart, rectangle for hand pies or rectangular tarts
Wrap in plastic, and refrigerate at least 1 hour or overnight.
Notes
The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.