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Nov 29, 2011

Pate Brisee

Pate Brisee
So I read Martha Stewart's Pie book and this is the recipe she uses to make each pie crust, so I gave it a go and it turned out wonderful!

You will need:
2 ½ cups all purpose flour
1 tsp salt
1 tsp sugar
1 cup (2 sticks) cold unsalted butter, cut into small pieces
¼ to ½ cup ice water

Pulse flour, salt, & sugar in a food processor ( or whisk together by hand
in a bowl). Add butter, and pulse (or quickly cut in with a pastry blender or
your fingertips) until mixture resembles coarse meal, with some larger pieces
remaining. Drizzle ¼ cup water over mixture. Pulse (or mix with fork) until mixture
just begins to hold together. If dough is too dry, add ¼ cup more water, 1 Tbsp at
a time, and pulse (or mix with a fork).

Divide dough in half onto 2 pieces of plastic wrap. Gather 2 balls, wrap loosely in
plastic wrap, and press each into a disk using a rolling pin. Refrigerate until firm,
well wrapped, 1 hour or up to 1 day (dough can be frozen up to 3 months, thaw in
refrigerator before using).

Tip: When prepping the dough to go into the pie plate, roll the whole thing up
onto the rolling pin and then carefully unroll/drape it over the pie plate and gently
press it in.

Source: Martha Stewart's Pies and Tarts Cookbook

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