TEST KITCHEN'S FAVORITE DEEP-DISH PATE BRISEE
Admittedly, holiday recipes can get a little complicated sometimes-but pie dough shouldn't be one of them. This easy and versatile dough comes together in minutes thanks to a food processor. Use it to make classics like this Deep-Dish Pumpkin Custard Pie, or try something new this year like a Bird's-Nest Pudding Pie or Spiced Pear Pie with Buckwheat Crumble.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h5m
Yield Makes enough for one 9-inch deep-dish pie
Number Of Ingredients 5
Steps:
- Pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 4 tablespoons water evenly over mixture. Pulse until mixture holds together when pinched (dough should not be wet or sticky). If dough is too dry, add more water, 1 teaspoon at a time, and pulse.
- Form dough into a disk and wrap in plastic. Refrigerate until firm, at least 1 hour and up to 1 day. (Dough can be frozen up to three months. Let thaw in the refrigerator a day before using.
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Jahidul Hasan
[email protected]This pate brisee is a delicious and versatile dish that can be enjoyed by people of all ages.
Caleb Vaughan
[email protected]This recipe is a great way to impress your friends and family.
Manzar Tunio
[email protected]This pate brisee is perfect for a party or potluck.
all bangla tips
[email protected]I love that this recipe can be made ahead of time.
MD naim uddin Ador
[email protected]This recipe is a great way to use up leftover vegetables.
Olatunji Yusuf
[email protected]I'm not sure what I did wrong, but my pate brisee turned out dry and crumbly.
Smart Hero
[email protected]The pate brisee was good, but it wasn't as flaky as I would have liked.
Bare Do
[email protected]This recipe is a bit too complicated for me. I think I'll stick to buying pre-made pate brisee.
Mayank Dube
[email protected]The pate brisee was delicious, but the filling was a bit bland for my taste. I'll try adding more herbs and spices next time.
Ssetyabule Gabriel
[email protected]I was surprised at how easy it was to make this pate brisee. It's definitely a recipe I'll be making again.
Mathew Scutcheon
[email protected]This recipe is a great starting point for making pate brisee. I like to add different fillings and toppings to create my own unique dishes.
Chaudhary Ibrahim
[email protected]I've tried other pate brisee recipes before, but this one is by far the best.
Blake Wudrich
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The pate brisee is so delicious and versatile.
Psalmist Media
[email protected]I'm not a big fan of pate brisee, but this recipe changed my mind. It was so good!
LOL FF
[email protected]This was my first time making pate brisee and it turned out great! The crust was especially good.
Dulanja Nirmal
[email protected]I've made this recipe several times and it always turns out perfectly. The instructions are easy to follow and the results are delicious.
Sh Faheem Faheem
[email protected]This deep-dish pate brisee recipe is a keeper! The crust was flaky and buttery, and the filling was rich and flavorful. I added some chopped fresh herbs to the filling for an extra layer of flavor.