PATE BRISEE FOR PLUM CRUMB PIE
Use this pate brisee for pie crusts with many of our favorite desserts, such as our Plum Crumb Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 2 eight-to-ten-inch tarts or single-crust pies
Number Of Ingredients 4
Steps:
- Put flour, salt, and sugar in bowl of a food processor, and pulse to combine. Add butter, and process for about 10 seconds, or just until the mixture resembles coarse meal.
- Add ice water, tablespoon by tablespoon (1/4 to 1/2 cup), through the feed tube with machine running, just until the dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water.
- Divide dough in half, and wrap each half in plastic wrap, using a rolling pin to flatten into a disk. Chill until needed. Wrapped in plastic, dough can be frozen for several weeks before using.
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Yiga Robert
[email protected]This pate brisee recipe is a lifesaver! I used to dread making pie crust, but this recipe makes it so easy. The dough is easy to work with and the results are always perfect. The crust is flaky and flavorful, and it holds up well to any filling. High
C Johnson
[email protected]I love this pate brisee recipe! The crust is always flaky and golden brown, and it pairs perfectly with any filling. I've used it for both sweet and savory pies, and it's always a hit. Highly recommend!
Op Girl
[email protected]This pate brisee recipe was a disappointment. The dough was too dry and crumbly, and it was difficult to roll out. The crust also didn't hold its shape well when I transferred it to the pie plate. I ended up using a different recipe.
Carmen Dalton
[email protected]I'm a huge fan of this pate brisee recipe. The dough is so easy to work with and the results are always amazing. The crust is flaky and flavorful, and it holds up perfectly to any filling. Highly recommend!
Saleem Shah
[email protected]This pate brisee recipe is a winner! The crust is flaky, buttery, and has a beautiful golden brown color. It's the perfect base for any type of pie or tart. Highly recommend!
overspeed30
[email protected]Not sure what went wrong with this pate brisee recipe, but the crust turned out tough and chewy. I followed the instructions carefully, but I think I might have overmixed the dough. Will try again with a different recipe.
Mdsakibhowlader Mdsakibhowlader
[email protected]This pate brisee recipe is a keeper! I love that it uses all-purpose flour, making it a more accessible option for home bakers. The crust is flaky and flavorful, and it pairs well with both sweet and savory fillings. Highly recommend!
Maddison Blight
[email protected]I've made this pate brisee recipe several times now and it always turns out perfectly. The crust is flaky and delicious, and it's the perfect base for any pie or tart. Highly recommend!
Pakhi Pakhi
[email protected]This recipe was a disaster! The dough was too sticky and impossible to work with. I ended up throwing it out and starting over with a different recipe.
Golemwarp6 Minotaur
[email protected]I'm a beginner baker and this pate brisee recipe was perfect for me. It was easy to follow and the dough turned out great. The crust was flaky and golden brown, and it held up well to the filling. Definitely recommend!
waqas shahzad
[email protected]This pate brisee recipe is a must-try for any baker! The dough is incredibly easy to work with and the results are phenomenal. The crust is flaky, buttery, and pairs perfectly with any filling. Highly recommend!
MD sahmim Mia
[email protected]Meh. The crust was okay, but not as flaky as I was hoping for. I think I'll try a different recipe next time.
iv Yo
[email protected]Not a fan of this pate brisee recipe. The dough was too dry and crumbly, even after I added extra water. The crust also didn't hold its shape well when I transferred it to the pie plate.
Sahi G
[email protected]This recipe is a game-changer! I've had so much trouble with pate brisee in the past, but this one came out beautifully. The instructions were clear and concise, and the dough was easy to work with. Will definitely be using this recipe again.
Muhamad Hashir Ali
[email protected]Delicious and easy to make! I used this pate brisee for a quiche and it was a hit. The crust was flaky and flavorful, and it held up well during baking.
Anwar Ali Brohi
[email protected]I've tried many pate brisee recipes, but this one is by far the best. The detailed instructions made the process so easy to follow. The crust turned out golden brown and flaky - perfect for my plum crumb pie. Highly recommend!
Brit Anderson
[email protected]This pate brisee recipe was a dream to work with! So easy to make and the resulting crust was flaky, buttery, and held its shape perfectly. A keeper!