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Recipe Summary
Yield: Makes enough for one 9-inch double-crust pie or two 9-inch single-crust pies
Ingredients
Ingredient Checklist
2 1/2 cups unbleached all-purpose flour
1 teaspoon kosher salt
1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1/4 to 1/2 cup ice water
Gallery
Recipe Summary
Yield: Makes enough for one 9-inch double-crust pie or two 9-inch single-crust pies
Gallery
Recipe Summary
Yield: Makes enough for one 9-inch double-crust pie or two 9-inch single-crust pies
Recipe Summary
Yield: Makes enough for one 9-inch double-crust pie or two 9-inch single-crust pies
Yield: Makes enough for one 9-inch double-crust pie or two 9-inch single-crust pies
Makes enough for one 9-inch double-crust pie or two 9-inch single-crust pies
Ingredients
Ingredients
- 2 1/2 cups unbleached all-purpose flour
- 1 teaspoon kosher salt
- 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
- 1/4 to 1/2 cup ice water
Directions
Pulse flour and salt in a food processor. Add butter, and pulse until mixture forms coarse crumbs with some larger pieces remaining, about 10 seconds.
With machine running, add ice water in a slow, steady stream just until dough holds together without being wet or sticky, no longer than 30 seconds.
Divide dough in half, and shape into disks. Wrap in plastic; refrigerate at least 1 hour or overnight. Dough can be frozen up to 1 month; thaw in the refrigerator overnight before using.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Martha’s Pate Brisee
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
All Reviews for Martha’s Pate Brisee
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
