TEST KITCHEN’S FAVORITE PATE BRISEE RECIPE | MARTHA STEWART
Provided by: Martha Stewart
Categories: Pie & Tarts Recipes
Total time: 1 hours 10 minutes
Prep time: 10 minutes
Yield: Enough for one 9-inch double-crust pie, or one 10 1/2-by-15 1/4-inch single-crust slab pie
|2 1/2 cups unbleached all-purpose flour|
|1 1/2 teaspoons kosher salt|
|1 tablespoon sugar|
|2 sticks cold unsalted butter, cut into small pieces|
|7 to 8 tablespoons ice water|
- Pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 5 tablespoons water over mixture; pulse several times to combine. Add more water, 1 tablespoon at a time, and pulse until mixture holds together when pinched.
- For a 9-inch pie, shape dough into two disks and wrap each in plastic. For a slab pie, shape dough into a rectangle and wrap in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw overnight in refrigerator before using.