PATE BRISEE
Use this crust to make our Chai-Spice Apple Pie, Lavender-Grape Tart, and Caramel-Walnut Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 2 eight-to-ten-inch pie crusts
Number Of Ingredients 5
Steps:
- In a food processor, pulse flour, salt, and sugar several times to combine. Add butter; process until mixture resembles coarse meal. With motor running, add ice water in a slow, steady stream until dough just holds together; do not process more than 30 seconds.
- Divide dough into two equal pieces; place each on plastic wrap. Flatten into disks; wrap, and chill at least 1 hour.
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Ransford Oduro
[email protected]I love this pate brisee recipe! It's so versatile, and I've used it to make everything from quiche to turnovers to empanadas. It always turns out delicious.
Tresha Miller
[email protected]This pate brisee recipe is a lifesaver! I used to be intimidated by making pie crust, but this recipe makes it so easy. The dough is so forgiving, and it always turns out perfectly.
Namagembe Angella
[email protected]I'm not a huge fan of pate brisee, but I have to admit that this recipe is pretty good. The dough is easy to work with, and it bakes up beautifully. I especially like it for savory tarts.
Brown Jah UG
[email protected]I'm a professional chef, and I can honestly say that this is one of the best pate brisee recipes I've ever used. It's incredibly easy to work with, and it always produces a delicious, flaky crust.
Lamar Youness
[email protected]This pate brisee recipe is a keeper! It's so easy to make, and it always turns out flaky and delicious. I love using it for chicken pot pie and beef stew.
Judeson Corielan
[email protected]I'm not a big baker, but I was able to make this pate brisee without any problems. The instructions were clear and easy to follow. The dough turned out beautifully, and my quiche was a hit!
Shoaib Munir
[email protected]This is my go-to pate brisee recipe. It's so versatile, and I've used it to make everything from quiche to tarts to galettes. It always turns out delicious.
Sharada Sunar
[email protected]I'm a big fan of this pate brisee recipe. It's so easy to make, and it always turns out perfectly. I especially like it for fruit tarts.
rassel Old
[email protected]This is the only pate brisee recipe I use. It's so easy to make, and it always turns out flaky and delicious. I love using it for chicken pot pie.
lsanework hailemariam
[email protected]I love this pate brisee recipe! It's so versatile, and I've used it to make everything from quiche to turnovers to empanadas. It always turns out delicious.
Tuoyo Happy
[email protected]This pate brisee recipe is a lifesaver! I used to be intimidated by making pie crust, but this recipe makes it so easy. The dough is so forgiving, and it always turns out perfectly.
Ammarah Shah
[email protected]I'm not a huge fan of pate brisee, but I have to admit that this recipe is pretty good. The dough is easy to work with, and it bakes up beautifully. I especially like it for savory tarts.
Abdinuur Iliyaas
[email protected]I'm a professional baker, and I can honestly say that this is one of the best pate brisee recipes I've ever used. It's incredibly easy to work with, and it always produces a delicious, flaky crust.
natsanet Fkir
[email protected]This is the best pate brisee recipe I've ever tried. It's so easy to make, and it always turns out flaky and delicious. I love using it for chicken pot pie and beef stew.
Pauline Musonye
[email protected]I've been looking for a good pate brisee recipe for ages, and this one is definitely a keeper. It's so versatile, and I've used it to make everything from quiche to tarts to galettes. It always turns out perfectly.
Sumaiya Torofdar
[email protected]I'm not much of a baker, but I was able to make this pate brisee without any problems. The instructions were clear and easy to follow. The dough turned out beautifully, and my apple pie was a hit!
Hajun Bansho
[email protected]This pate brisee recipe was a breeze to make! I love that it uses all butter, which gives it a rich, flaky texture. I used it to make a quiche, and it turned out perfectly.