ESSENTIAL PATE BRISEE
This recipe promises the ability to use this pate brisee in a variety of recipes. Try it with Martha's Shaker Lemon Pie, Maple Custard Pie, Martha's Sour Cherry Pie, and the Navy Bean Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for two 8- to 11-inch tarts or single-crust pies, or one 8- to 10-inch double-crust pie
Number Of Ingredients 4
Steps:
- Pulse flour and salt in a food processor to combine. Add butter; pulse until mixture resembles coarse crumbs with some larger pieces remaining. Evenly drizzle 1/4 cup ice water over mixture. Pulse until dough is crumbly but holds together when squeezed. If dough is too dry, add up to 1/4 cup more ice water, 1 tablespoon at a time, and pulse to combine.
- Turn out dough onto a floured surface and divide dough in half, then shape each half into a disk. Wrap each half in plastic and refrigerate until firm, about 1 hour or up to 1 day. (Dough can be frozen up to 1 month; thaw overnight in refrigerator before using.)
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Nathan Wilkerson
[email protected]This pate brisee recipe is a lifesaver! I used to be intimidated by making my own pie crust, but this recipe is so easy to follow. I've made it several times now and it's always turned out great.
Kl1kz
[email protected]I love this recipe! The dough is so easy to make and it always turns out perfectly. I've used it to make pies, tarts, and even turnovers.
Steve Lowe
[email protected]This is the best pate brisee recipe I've ever tried. The dough is so flaky and it's so easy to work with. I've made it several times and it's always perfect.
MDOE FRANCIS KETTO
[email protected]I'm so happy I found this recipe. I've been looking for a good pate brisee recipe for a long time. This one is perfect. The dough is so flaky and it's so easy to work with.
Faishal Sheikh
[email protected]This pate brisee recipe is a lifesaver! I used to be intimidated by making my own pie crust, but this recipe is so easy to follow. I've made it several times now and it's always turned out great.
Atik Ahmed
[email protected]I love this recipe! The dough is so easy to make and it always turns out perfectly. I've used it to make pies, tarts, and even turnovers.
Priscila McConnell
[email protected]This is the best pate brisee recipe I've ever tried. The dough is so flaky and it's so easy to work with. I've made it several times and it's always perfect.
Godfrey Dickson
[email protected]I'm so happy I found this recipe. I've been looking for a good pate brisee recipe for a long time. This one is perfect. The dough is so flaky and it's so easy to work with.
ITZ SOLOMON THOMAS
[email protected]This pate brisee recipe is a lifesaver! I used to be intimidated by making my own pie crust, but this recipe is so easy to follow. I've made it several times now and it's always turned out great.
pagolir pagol
[email protected]I love this recipe! The dough is so easy to make and it always turns out perfectly. I've used it to make pies, tarts, and even turnovers.
Khursheed Bibi
[email protected]This is the best pate brisee recipe I've ever tried. The dough is so flaky and it's so easy to work with. I've made it several times and it's always perfect.
Kaptaan Rider
[email protected]I'm so glad I found this recipe! I've been looking for a good pate brisee recipe for ages. This one is perfect.
HandXome Jadoon
[email protected]This pate brisee recipe is a game-changer! I used to buy pre-made pie crusts, but now I always make my own. It's so much better and it's actually really easy to make.
ahmed hadjaidji
[email protected]I love this pate brisee recipe! It's so versatile and can be used for both sweet and savory dishes. I've used it to make pies, tarts, and even crackers.
Ajay Mandal
[email protected]This recipe is amazing! I've never made pate brisee before, but it turned out perfectly. The dough was so easy to work with and the final product was delicious.
Nuwair Zia
[email protected]I've tried many pate brisee recipes, but this one is by far the best. The dough is so easy to work with and it always turns out perfectly flaky.
Syed Abbas Ali Shah
[email protected]This pate brisee recipe is a keeper! The dough was easy to work with and the final product was flaky and delicious. I used it to make a quiche and it was perfect.