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