PATE BRISEE FOR TRADITIONAL PUMPKIN PIE
Use this dough to make Traditional Pumpkin Pie with a Fluted Crust.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes enough for one 9-inch deep-dish piecrust
Number Of Ingredients 5
Steps:
- Pulse flour and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream until mixture just begins to hold together.
- Shape dough into a disk, wrap in plastic, and refrigerate for at least 1 hour or up to 3 days (or freeze for up to 1 month; thaw in refrigerator before using).
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Alicia Isbell
[email protected]Great recipe!
TSHIAMISO MOTLHABANE
[email protected]Excellent!
GAMING WITH ARAFAT
[email protected]Yum!
Sabuj Roy
[email protected]This was my first time making pate brisee, and I was really pleased with the results. The crust was light and flaky, and it complemented the pumpkin filling perfectly.
Zebi M
[email protected]I was so happy with how this pate brisee turned out. It was flaky and buttery, and it held its shape perfectly in the pie pan.
Omolere Olaniyi
[email protected]This recipe is a keeper! The pate brisee was so easy to make and it tasted amazing. My pumpkin pie turned out perfect.
Linda LaRue
[email protected]I've tried many pate brisee recipes in the past, but this one is by far the best. The dough was easy to work with and the crust turned out perfectly golden brown.
Asandiswa Maja
[email protected]This pate brisee recipe was easy to follow and produced a delicious, flaky crust for my pumpkin pie. I will definitely be using this recipe again.