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19 Ratings

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4 star values:

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3 star values:

                                  9

2 star values:

                                  4

1 star values:

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Gallery

Recipe Summary

Yield: Makes enough for one 9-inch double-crust pie or two 11-inch single-crust tarts

Ingredients

Ingredient Checklist

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

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

1/4 to 1/2 cup ice water

      Cook's Notes

Dough can be frozen up to 3 months; thaw in refrigerator before using.

Gallery

Recipe Summary

Yield: Makes enough for one 9-inch double-crust pie or two 11-inch single-crust tarts

Recipe Summary

Yield: Makes enough for one 9-inch double-crust pie or two 11-inch single-crust tarts

Recipe Summary

Yield: Makes enough for one 9-inch double-crust pie or two 11-inch single-crust tarts

Yield: Makes enough for one 9-inch double-crust pie or two 11-inch single-crust tarts

Makes enough for one 9-inch double-crust pie or two 11-inch single-crust tarts

Ingredients

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) cold unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water

Directions

Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork).

Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day.

      Cook's Notes

Dough can be frozen up to 3 months; thaw in refrigerator before using.

Cook’s Notes

Dough can be frozen up to 3 months; thaw in refrigerator before using.

Reviews

Add Rating & Review

19 Ratings

5 star values:

                                  4

4 star values:

                                  1

3 star values:

                                  9

2 star values:

                                  4

1 star values:

                                  1

Reviews

Add Rating & Review

19 Ratings

5 star values:

                                  4

4 star values:

                                  1

3 star values:

                                  9

2 star values:

                                  4

1 star values:

                                  1

Add Rating & Review

19 Ratings

5 star values:

                                  4

4 star values:

                                  1

3 star values:

                                  9

2 star values:

                                  4

1 star values:

                                  1

19 Ratings

5 star values:

                                  4

4 star values:

                                  1

3 star values:

                                  9

2 star values:

                                  4

1 star values:

                                  1

19 Ratings

5 star values:

                                  4

4 star values:

                                  1

3 star values:

                                  9

2 star values:

                                  4

1 star values:

                                  1
  • 5 star values:
  • 4
  • 4 star values:
  • 1
  • 3 star values:
  • 9
  • 2 star values:
  • 4
  • 1 star values:
  • 1

All Reviews for Pate Brisee for Pumpkin-Pecan Tart

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Pate Brisee for Pumpkin-Pecan Tart

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest