Pate Brisee (Pie Dough)
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Pate Brisée (Pie Dough, Pie Crust)

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Pate brisée is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.

Helga

Pate Brisée (Pie Dough)

Recipe by Martha Stewart
Makes 1 double-crust or 2 single-crust 9- to 10-inch pies

Ingredients:
2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
¼ to ½ cup ice water

Preparation:

  1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
  2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
  3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

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10 Comments

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    Sherry Levesque
    Thursday June 30th, 2016 at 07:56 PM

    These recipes are quite easy and are not tat different than what I am used to cooking. I hope everyone enjoys these. Some have rather unusual names, but the end result is something that I already know how to make. I just never measured the ingredients before. Please enjoy, will you?

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      Kitty
      Thursday June 30th, 2016 at 08:36 PM

      Hi Sherry! We found a link here for you so you can weight the ingredients rather than measure. Hope this helps!

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