PATE BRISEE TO MAKE ONE DOUBLE-CRUST 9-INCH PIE
A reliable pie crust recipe is an essential. And this particular recipe for Pate Brisee that makes one double-crust 9-inch pie, great for apple pies and other rustic fruit desserts, is a great one to have.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for 1 double-crust 9-inch pie
Number Of Ingredients 5
Steps:
- Pulse flour, salt, and sugar in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until mixture just begins to hold together.
- Shape dough into 2 disks. Wrap each in plastic, and refrigerate 1 hour to 2 days.
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Nikoll Marleku
[email protected]If I could give this recipe 0 stars, I would.
Faheem Zafar
[email protected]This recipe is a waste of ingredients.
Ahmad Aso
[email protected]I would not recommend this recipe to anyone.
Abu Jahid
[email protected]This recipe is not worth your time. There are better pate brisee recipes out there.
ARFAN SOLANGII
[email protected]The crust was tough and chewy. I think I overmixed the dough.
Jay Sadd
[email protected]This recipe was too complicated for me. I'm going to try a different one next time.
Dan Gurung
[email protected]I had trouble getting the dough to come together. I ended up adding a little more water.
Jacob Young
[email protected]The crust was a little dry for my taste, but overall it was a good recipe.
Alicia Godinez
[email protected]This recipe is a lifesaver! I used to be intimidated by making pie crust, but this recipe makes it so easy.
Hasnain Shah
[email protected]I've been using this recipe for years, and it never fails me. My family and friends always rave about my pies.
Banche engeda
[email protected]I'm a beginner baker, and this recipe was easy enough for me to follow. I'm so glad I tried it!
Shajib Ali
[email protected]This crust was the perfect complement to my apple pie. It was flaky and buttery, and it held up well to the filling.
Ajay Kumar Mahato
[email protected]I love that this recipe uses butter instead of shortening. It gives the crust a richer flavor.
Tanya Hearson
[email protected]The instructions were clear and easy to follow, and the final product was delicious.
Mobasshira Islam
[email protected]I've tried many pate brisee recipes, but this one is by far the best. It's easy to make and always turns out perfect.
Mujeeb Rehman
[email protected]This pate brisee recipe is a winner! The crust turned out flaky and delicious.