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Recipe Summary
prep: 5 mins
total: 1 hr 5 mins
Yield: Makes enough for one 9-inch deep-dish pie
Ingredients
Ingredient Checklist
1 2/3 cups unbleached all-purpose flour
2 teaspoons sugar
3/4 teaspoon kosher salt
1 stick plus 2 tablespoons cold unsalted butter, cut into small cubes
4 to 5 tablespoons ice-cold water
Gallery
Recipe Summary
prep: 5 mins
total: 1 hr 5 mins
Yield: Makes enough for one 9-inch deep-dish pie
Gallery
Recipe Summary
prep: 5 mins
total: 1 hr 5 mins
Yield: Makes enough for one 9-inch deep-dish pie
Recipe Summary
prep: 5 mins
total: 1 hr 5 mins
Yield: Makes enough for one 9-inch deep-dish pie
prep: 5 mins
total: 1 hr 5 mins
prep:
5 mins
total:
1 hr 5 mins
Yield: Makes enough for one 9-inch deep-dish pie
Makes enough for one 9-inch deep-dish pie
Ingredients
Ingredients
- 1 2/3 cups unbleached all-purpose flour
- 2 teaspoons sugar
- 3/4 teaspoon kosher salt
- 1 stick plus 2 tablespoons cold unsalted butter, cut into small cubes
- 4 to 5 tablespoons ice-cold water
Directions
Pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 4 tablespoons water evenly over mixture. Pulse until mixture holds together when pinched (dough should not be wet or sticky). If dough is too dry, add more water, 1 teaspoon at a time, and pulse.
Form dough into a disk and wrap in plastic. Refrigerate until firm, at least 1 hour and up to 1 day. (Dough can be frozen up to three months. Let thaw in the refrigerator a day before using.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Test Kitchen’s Favorite Deep-Dish Pate Brisee
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Test Kitchen’s Favorite Deep-Dish Pate Brisee
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
