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Read the full recipe after the video.
Recipe Summary
prep: 10 mins
total: 1 hr 10 mins
Yield: Enough for one 9-inch double-crust pie, or one 10 1/2-by-15 1/4-inch single-crust slab pie
test kitchens favorite pate brisee
Ingredients
Ingredient Checklist
2 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons kosher salt
1 tablespoon sugar
2 sticks cold unsalted butter, cut into small pieces
7 to 8 tablespoons ice water
Cook's Notes
Be sure to use cold, not frozen, butter when making pate brisee. Frozen butter won’t incorporate as easily, and you’ll end up having to use more water than is ideal.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 10 mins
total: 1 hr 10 mins
Yield: Enough for one 9-inch double-crust pie, or one 10 1/2-by-15 1/4-inch single-crust slab pie
test kitchens favorite pate brisee
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 10 mins
total: 1 hr 10 mins
Yield: Enough for one 9-inch double-crust pie, or one 10 1/2-by-15 1/4-inch single-crust slab pie
Recipe Summary
prep: 10 mins
total: 1 hr 10 mins
Yield: Enough for one 9-inch double-crust pie, or one 10 1/2-by-15 1/4-inch single-crust slab pie
prep: 10 mins
total: 1 hr 10 mins
prep:
10 mins
total:
1 hr 10 mins
Yield: Enough for one 9-inch double-crust pie, or one 10 1/2-by-15 1/4-inch single-crust slab pie
Enough for one 9-inch double-crust pie, or one 10 1/2-by-15 1/4-inch single-crust slab pie
test kitchens favorite pate brisee
test kitchens favorite pate brisee
Ingredients
Ingredients
- 2 1/2 cups unbleached all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 tablespoon sugar
- 2 sticks cold unsalted butter, cut into small pieces
- 7 to 8 tablespoons ice water
Directions
Pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 5 tablespoons water over mixture; pulse several times to combine. Add more water, 1 tablespoon at a time, and pulse until mixture holds together when pinched.
For a 9-inch pie, shape dough into two disks and wrap each in plastic. For a slab pie, shape dough into a rectangle and wrap in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw overnight in refrigerator before using.
Cook's Notes
Be sure to use cold, not frozen, butter when making pate brisee. Frozen butter won’t incorporate as easily, and you’ll end up having to use more water than is ideal.
Cook’s Notes
Be sure to use cold, not frozen, butter when making pate brisee. Frozen butter won’t incorporate as easily, and you’ll end up having to use more water than is ideal.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Test Kitchen’s Favorite Pate Brisee
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Test Kitchen’s Favorite Pate Brisee
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
