Pâte Brisée
By Martha StewartPublished on November 22, 2024
Yield
Makes enough for one 9-inch double-crust pie, or one 10½-by-15¼-inch single-crust pie
Ingredients
2½ cups unbleached all-purpose flour 1 teaspoon sugar 1 teaspoon table salt 2 sticks (1 cup) cold unsalted butter, cut into small pieces7 to 8 tablespoons ice water
Before You Begin
To avoid creating water pockets in the pâte brisée, be sure to strain the ice out of the water before drizzling it in and processing.
Instructions
- Pulse the flour, sugar, and salt in a food processor until combined.
- Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces remaining.
- Drizzle 5 tablespoons ice water over the mixture; pulse several times to combine. Add more water, 1 tablespoon at a time, and pulse until the mixture holds together when pinched.
- For a 9-inch pie, shape dough into 2 disks and wrap each in plastic. Refrigerate for at least 1 hour and up to 1 day before using. For a single crust, shape the dough into 1 disk and wrap in plastic. Refrigerate for at least 1 hour and up to 1 day before using.
Yield
Makes enough for one 9-inch double-crust pie, or one 10½-by-15¼-inch single-crust pieIngredients
2½ cups unbleached all-purpose flour
1 teaspoon sugar
1 teaspoon table salt
2 sticks (1 cup) cold unsalted butter, cut into small pieces
7 to 8 tablespoons ice water
Ingredients
2½ cups unbleached all-purpose flour
1 teaspoon sugar
1 teaspoon table salt
2 sticks (1 cup) cold unsalted butter, cut into small pieces
7 to 8 tablespoons ice water
Ingredients
2½ cups unbleached all-purpose flour
1 teaspoon sugar
1 teaspoon table salt
2 sticks (1 cup) cold unsalted butter, cut into small pieces
7 to 8 tablespoons ice water
Why This Recipe Works
Tried and tested by the one-and-only Martha Stewart herself, this pie dough recipe is guaranteed to take your favorite pie to the next level. This recipe and more can be found in Martha: The Cookbook: 100 Favorite Recipes, with Lessons and Stories from My Kitchen.
Before You Begin
To avoid creating water pockets in the pâte brisée, be sure to strain the ice out of the water before drizzling it in and processing.
Instructions
- Pulse the flour, sugar, and salt in a food processor until combined.
- Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces remaining.
- Drizzle 5 tablespoons ice water over the mixture; pulse several times to combine. Add more water, 1 tablespoon at a time, and pulse until the mixture holds together when pinched.
- For a 9-inch pie, shape dough into 2 disks and wrap each in plastic. Refrigerate for at least 1 hour and up to 1 day before using. For a single crust, shape the dough into 1 disk and wrap in plastic. Refrigerate for at least 1 hour and up to 1 day before using.
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