BUTTERY PATE BRISEE
For use with Classic Cherry Piewith a Butter Crust recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h15m
Yield Makes 2 disks (enough for 1 double-crust 9-inch pie or 2 single-crust 9-inch pies)
Number Of Ingredients 5
Steps:
- Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
- Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, at least 1 hour.
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Jilani Jutt
[email protected]I'm so glad I found this recipe. It's the perfect pate brisee crust for my pies.
Subadhi Nimandika
[email protected]This is the best pate brisee recipe I've ever used. The crust is always flaky and delicious, and it's so easy to make.
Tayyab Baloch
[email protected]This recipe is a game-changer. I used to buy pre-made pie crusts, but now I only make my own using this recipe.
Mr Hijon
[email protected]I love this recipe! It's so easy to make and the crust is always perfect.
Sohag Ahmed
[email protected]This is the best pate brisee recipe I've ever tried. It's so easy to make and the crust is always flaky and delicious.
Lizzie SHACK
[email protected]I'm not a fan of making pie crusts, but this recipe made it easy. The crust turned out perfect.
Robert NISSEL
[email protected]This recipe is amazing! The crust is so flaky and buttery. I will definitely be making this again.
Zoo House
[email protected]I've tried a few different pate brisee recipes, but this one is my favorite. The crust is always perfect.
Riss Cisco
[email protected]This is my go-to pate brisee recipe. It's always flaky and delicious.
Raees Bloch
[email protected]I was looking for a pate brisee recipe that was easy to make and didn't require a lot of ingredients. This recipe fit the bill perfectly. The crust turned out flaky and delicious.
Khan Waqar
[email protected]This recipe is a keeper! I've made it several times and it always turns out perfect. The crust is flaky and buttery, and it's so easy to work with.
Usam Khan
[email protected]I'm not a big baker, but this recipe was easy to follow and my pate brisee turned out great! The crust was flaky and delicious.
Xafseshin Maikal
[email protected]This is the best pate brisee recipe I've ever tried. The crust is flaky and buttery, and it holds its shape beautifully. I've used it for both sweet and savory pies, and it's always perfect.
Jacob Garcia
[email protected]I love this recipe! It's so easy to make and the crust is always perfect. I've used it for both sweet and savory pies, and it's always a hit.
Daniel Whitworth
[email protected]I followed the recipe exactly and my pate brisee turned out perfectly. The crust was flaky and golden brown, and it tasted delicious. I'm so glad I found this recipe!
Promesse Kabongo
[email protected]This recipe is a game-changer! I used to buy pre-made pie crusts, but now I only make my own using this recipe. It's so much better and it's so easy to make.
Beatrice Abuo
[email protected]I was skeptical at first, but this pate brisee recipe is amazing! The crust is flaky and buttery, and it holds its shape perfectly. I've used it for both sweet and savory pies, and it's always a winner.
Otuaka Chima
[email protected]This recipe has quickly become a favorite in my kitchen. I love that it's so easy to make and that it turns out perfectly every time. I usually use it for savory pies, but I've also started experimenting with sweet fillings. It's always a hit with my