MARTHA'S PATE BRISEE
Use this recipe to make Martha's Rum-Raisin Pie, Plum and Port Crostata, or Gateau Basque.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes enough for one 9-inch double-crust pie or two 9-inch single-crust pies
Number Of Ingredients 4
Steps:
- Pulse flour and salt in a food processor. Add butter, and pulse until mixture forms coarse crumbs with some larger pieces remaining, about 10 seconds.
- With machine running, add ice water in a slow, steady stream just until dough holds together without being wet or sticky, no longer than 30 seconds.
- Divide dough in half, and shape into disks. Wrap in plastic; refrigerate at least 1 hour or overnight. Dough can be frozen up to 1 month; thaw in the refrigerator overnight before using.
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Dorian Villegas
[email protected]I'm not a baker, but this recipe was easy to follow and the results were amazing. The crust was perfect and the filling was delicious.
Natalie Oliver
[email protected]This is the best pâte brisée recipe I've ever tried. The crust is flaky and buttery, and it's perfect for both sweet and savory pies.
Georgie Luv
[email protected]I love this recipe! The crust is always perfect and the filling is delicious. I've made it several times and it's always a hit.
MD Suman Mondal
[email protected]This is the perfect recipe for a special occasion pie. The crust is flaky and the filling is creamy and delicious.
Kim Lee
[email protected]This recipe is a bit tricky to make, but it's worth the effort. The crust is flaky and the filling is creamy and delicious.
Lewis Moore
[email protected]I've tried many pâte brisée recipes, but this one is the best. It's easy to make and the crust is always flaky and delicious.
Khalil Khan
[email protected]This is my new favorite pâte brisée recipe. It's so easy to make and the results are always perfect.
Debra Whatley
[email protected]I made this recipe for a party and it was a hit! Everyone loved the crust and the filling.
VIN VIN
[email protected]This recipe is a bit time-consuming, but it's worth it. The crust is amazing and the filling is creamy and delicious.
Pk Vines
[email protected]I've made this recipe several times and it always turns out great. The crust is flaky and the filling is delicious. I highly recommend it!
Afzal Aslam
[email protected]This is the best pâte brisée recipe I've ever tried. The crust is flaky and buttery, and it's perfect for both sweet and savory pies.
Nuru Namono
[email protected]I love this recipe! It's so easy to make and the crust is always perfect.
Saif Afridi
[email protected]This recipe is a keeper!
ziam vines
[email protected]Best pâte brisée recipe ever!
Abu Ahmed Hussain
[email protected]This is my go-to pâte brisée recipe. It's always reliable and produces a delicious crust. I've used it for everything from pies to tarts to quiches.
zarb hayat
[email protected]I'm not a baker, but this recipe was easy to follow and the results were amazing. The crust was perfect and the filling was delicious. I'll definitely be making this again.
wise nhlaka
[email protected]I made this recipe for my family and they loved it! The crust was flaky and flavorful, and the filling was creamy and delicious. I will definitely be making this again.
Robert Jean Louis
[email protected]This recipe is a game-changer! I used to buy pre-made pie crusts, but now I make my own all the time. It's so much cheaper and tastes so much better. I highly recommend this recipe to anyone who loves pie.
Jan ashok
[email protected]I've tried many pâte brisée recipes over the years, but this one is by far the best. The dough is so easy to work with and it bakes up perfectly every time. I love that I can make it ahead of time and keep it in the fridge until I'm ready to use it.
Kashan Kashankhan
[email protected]This pâte brisée recipe is a lifesaver! I've always been intimidated by making pie crust, but this recipe is so easy to follow and the results are amazing. The crust is flaky and buttery, and it holds up perfectly in the oven. I've used it for both s