Reviews (1)

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63 Ratings

5 star values:

                                  13

4 star values:

                                  11

3 star values:

                                  17

2 star values:

                                  20

1 star values:

                                  2

Martha Stewart Member

Rating: 2 stars

01/19/2014

                I have made this recipe over and over again, tried different recipes and still come back to the best.  I also add 1 tsp. white vinegar (a tip from my grandmother and mom) to the water.  What a flaky pie crust.  I love this and rate it 5 star.

Back to Pate Brisee to Make One Double-Crust or Two Single-Crust Pies

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Recipe Summary

Yield: Makes enough for 1 double-crust or 2 single-crust pies

Ingredients

Ingredient Checklist

2 3/4 cups all-purpose flour

1 1/4 teaspoons salt

1 cup (2 sticks) plus 2 tablespoons cold unsalted butter, cut into small pieces

1/2 cup ice water

      Cook's Notes

For the flakiest crust, make sure all ingredients (including the flour) are cold when you begin.

      Cook's Notes

Dough can be frozen up to 1 month; thaw in the refrigerator overnight before using.

Gallery

Recipe Summary

Yield: Makes enough for 1 double-crust or 2 single-crust pies

Recipe Summary

Yield: Makes enough for 1 double-crust or 2 single-crust pies

Recipe Summary

Yield: Makes enough for 1 double-crust or 2 single-crust pies

Yield: Makes enough for 1 double-crust or 2 single-crust pies

Makes enough for 1 double-crust or 2 single-crust pies

Ingredients

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 1/4 teaspoons salt
  • 1 cup (2 sticks) plus 2 tablespoons cold unsalted butter, cut into small pieces
  • 1/2 cup ice water

Directions

Pulse flour and salt in a food processor to combine. Add butter, cut into small pieces, 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 until dough just holds together without being wet or sticky, no longer than 30 seconds.

Divide dough in half; flatten and shape into disks, and wrap each in plastic. Refrigerate at least 1 hour or overnight.

      Cook's Notes

For the flakiest crust, make sure all ingredients (including the flour) are cold when you begin.

      Cook's Notes

Dough can be frozen up to 1 month; thaw in the refrigerator overnight before using.

Cook’s Notes

For the flakiest crust, make sure all ingredients (including the flour) are cold when you begin.

Dough can be frozen up to 1 month; thaw in the refrigerator overnight before using.

Reviews (1)

Add Rating & Review

63 Ratings

5 star values:

                                  13

4 star values:

                                  11

3 star values:

                                  17

2 star values:

                                  20

1 star values:

                                  2

Martha Stewart Member

Rating: 2 stars

01/19/2014

                I have made this recipe over and over again, tried different recipes and still come back to the best.  I also add 1 tsp. white vinegar (a tip from my grandmother and mom) to the water.  What a flaky pie crust.  I love this and rate it 5 star.

Reviews (1)

Add Rating & Review

63 Ratings

5 star values:

                                  13

4 star values:

                                  11

3 star values:

                                  17

2 star values:

                                  20

1 star values:

                                  2

Add Rating & Review

63 Ratings

5 star values:

                                  13

4 star values:

                                  11

3 star values:

                                  17

2 star values:

                                  20

1 star values:

                                  2

63 Ratings

5 star values:

                                  13

4 star values:

                                  11

3 star values:

                                  17

2 star values:

                                  20

1 star values:

                                  2

63 Ratings

5 star values:

                                  13

4 star values:

                                  11

3 star values:

                                  17

2 star values:

                                  20

1 star values:

                                  2
  • 5 star values:
  • 13
  • 4 star values:
  • 11
  • 3 star values:
  • 17
  • 2 star values:
  • 20
  • 1 star values:
  • 2

Martha Stewart Member

Rating: 2 stars

01/19/2014

                I have made this recipe over and over again, tried different recipes and still come back to the best.  I also add 1 tsp. white vinegar (a tip from my grandmother and mom) to the water.  What a flaky pie crust.  I love this and rate it 5 star.

Martha Stewart Member

Rating: 2 stars

01/19/2014

                I have made this recipe over and over again, tried different recipes and still come back to the best.  I also add 1 tsp. white vinegar (a tip from my grandmother and mom) to the water.  What a flaky pie crust.  I love this and rate it 5 star.

Rating: 2 stars

All Reviews for Pate Brisee to Make One Double-Crust or Two Single-Crust Pies

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Pate Brisee to Make One Double-Crust or Two Single-Crust Pies

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest