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Martha Stewart Member
Rating: 5 stars
10/17/2016
Great and easy recipe! Delicious results. I made it for the Moroccan hand pies, but I'll try it again as a base for tarts in the future.
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Recipe Summary
Yield: Makes enough for one 9-inch double-crust pie or two 9-inch single-crust pies
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
Gallery
Recipe Summary
Yield: Makes enough for one 9-inch double-crust pie or two 9-inch single-crust pies
Gallery
Recipe Summary
Yield: Makes enough for one 9-inch double-crust pie or two 9-inch single-crust pies
Recipe Summary
Yield: Makes enough for one 9-inch double-crust pie or two 9-inch single-crust pies
Yield: Makes enough for one 9-inch double-crust pie or two 9-inch single-crust pies
Makes enough for one 9-inch double-crust pie or two 9-inch single-crust pies
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. (Dough can be frozen up to 3 months; thaw in refrigerator before using.)
Reviews (1)
Add Rating & Review
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: 5 stars
10/17/2016
Great and easy recipe! Delicious results. I made it for the Moroccan hand pies, but I'll try it again as a base for tarts in the future.
Reviews (1)
Add Rating & Review
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
Add Rating & Review
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
- 5 star values:
- 1
- 4 star values:
- 0
- 3 star values:
- 0
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: 5 stars
10/17/2016
Great and easy recipe! Delicious results. I made it for the Moroccan hand pies, but I'll try it again as a base for tarts in the future.
Martha Stewart Member
Rating: 5 stars
10/17/2016
Great and easy recipe! Delicious results. I made it for the Moroccan hand pies, but I'll try it again as a base for tarts in the future.
Rating: 5 stars
All Reviews for Pate Brisee for Savory and Sweet Pies
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Reviews:
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Most Helpful
Most Positive
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All Reviews for Pate Brisee for Savory and Sweet Pies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
