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Lucinda’s Pate Brisee
Credit:
Gentl and Hyers
Recipe Summary
Yield: Makes enough for one 15-by-12-inch pie
Ingredients
Ingredient Checklist
3 cups all-purpose flour
1 1/4 teaspoons coarse salt
1 tablespoon sugar
1 cup (2 sticks) plus 2 tablespoons unsalted butter, cold, cut into small pieces
1/2 cup ice water, plus more if needed
Gallery
Lucinda’s Pate Brisee
Credit:
Gentl and Hyers
Recipe Summary
Yield: Makes enough for one 15-by-12-inch pie
Gallery
Lucinda’s Pate Brisee
Credit:
Gentl and Hyers
Lucinda’s Pate Brisee
Credit:
Gentl and Hyers
Lucinda’s Pate Brisee
Recipe Summary
Yield: Makes enough for one 15-by-12-inch pie
Recipe Summary
Yield: Makes enough for one 15-by-12-inch pie
Yield: Makes enough for one 15-by-12-inch pie
Makes enough for one 15-by-12-inch pie
Ingredients
Ingredients
- 3 cups all-purpose flour
- 1 1/4 teaspoons coarse salt
- 1 tablespoon sugar
- 1 cup (2 sticks) plus 2 tablespoons unsalted butter, cold, cut into small pieces
- 1/2 cup ice water, plus more if needed
Directions
In the bowl of a food processor, combine flour, sugar, and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
With the machine running, add ice water through the feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened rectangles. Wrap in plastic, and refrigerate at least 1 hour or overnight.
Reviews (3)
Add Rating & Review
11 Ratings
5 star values:
4
4 star values:
3
3 star values:
1
2 star values:
1
1 star values:
2
Reviews (3)
Add Rating & Review
11 Ratings
5 star values:
4
4 star values:
3
3 star values:
1
2 star values:
1
1 star values:
2
Add Rating & Review
11 Ratings
5 star values:
4
4 star values:
3
3 star values:
1
2 star values:
1
1 star values:
2
11 Ratings
5 star values:
4
4 star values:
3
3 star values:
1
2 star values:
1
1 star values:
2
11 Ratings
5 star values:
4
4 star values:
3
3 star values:
1
2 star values:
1
1 star values:
2
- 5 star values:
- 4
- 4 star values:
- 3
- 3 star values:
- 1
- 2 star values:
- 1
- 1 star values:
- 2
Martha Stewart Member
Rating: Unrated
09/22/2014
Note that this recipe makes a SINGLE 15x12 crust. If you are making the Apple-Raspberry Slab Pie (http://www.marthastewart.com/352670/apple-raspberry-slab-pie), you will need to DOUBLE this recipe to make the double crust.
Martha Stewart Member
Rating: Unrated
09/10/2010
Oops, I meant to add my comment below to Martha's Pate Brisee recipe from 1992 found here: http://www.marthastewart.com/recipe/pate-brisee-pie-dough
This recipe seems to be a bit different.
Martha Stewart Member
Rating: Unrated
09/10/2010
Perfect results! This was my first time making a crust from scratch.
I don't have a food processor, so instead froze my butter sticks for a couple hours, then cut them in half and grated them by hand. I used a pastry-blending hand tool to bring the dough together, and used just a touch more than the 1/2 c. water. Perhaps mixing it by hand makes it harder to use less water, but the results were delicious! I made the apple raspberry pie.
Martha Stewart Member
Rating: Unrated
09/22/2014
Note that this recipe makes a SINGLE 15x12 crust. If you are making the Apple-Raspberry Slab Pie (http://www.marthastewart.com/352670/apple-raspberry-slab-pie), you will need to DOUBLE this recipe to make the double crust.
Rating: Unrated
Rating: Unrated
09/10/2010
Oops, I meant to add my comment below to Martha's Pate Brisee recipe from 1992 found here: http://www.marthastewart.com/recipe/pate-brisee-pie-dough
This recipe seems to be a bit different.
Perfect results! This was my first time making a crust from scratch.
I don't have a food processor, so instead froze my butter sticks for a couple hours, then cut them in half and grated them by hand. I used a pastry-blending hand tool to bring the dough together, and used just a touch more than the 1/2 c. water. Perhaps mixing it by hand makes it harder to use less water, but the results were delicious! I made the apple raspberry pie.
All Reviews for Lucinda’s Pate Brisee
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Lucinda’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
