DEEP-DISH PATE BRISEE FOR RASPBERRY RHUBARB LATTICE PIE
Martha's sister-in-law Rita Christiansen uses this generous pate brisee recipe to make Raspberry Rhubarb Lattice Pie.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Yield Makes enough for one 12-inch deep-dish pie
Number Of Ingredients 5
Steps:
- Place flour, salt, and sugar in a food processor; process to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. Add 1/2 to 3/4 cup ice water in a slow, steady stream through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds. Test dough by squeezing a small amount together; if it is still crumbly, add a bit more water.
- Turn dough out onto a piece of plastic wrap. Press into a flattened circle, and wrap in the plastic. Refrigerate for at least 1 hour before using.
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abu Khat7
k-a@hotmail.comI'm looking for a recipe for a low-carb deep-dish pie crust. Do you have any suggestions?
KingAsh Films
k.films64@yahoo.comI'm looking for a recipe for a vegan deep-dish pie crust. Do you have any suggestions?
Clayton Bennett
b-c46@gmail.comI'm looking for a recipe for a gluten-free deep-dish pie crust. Do you have any suggestions?
Samil Dejesus
samil_dejesus@yahoo.comCan I freeze this pie?
Zoe Rae
rae89@hotmail.frHow long can I store this pie in the refrigerator?
Lelethu Swartbooi
swartbooi@hotmail.comI don't have a deep-dish pie plate. Can I use a regular pie plate?
Erin W. (Erin webber)
erin-w@gmail.comI'm allergic to raspberries. Can I use another fruit in this recipe?
Tessa Rara
tessa-rara@gmail.comThis recipe is a bit too ambitious for me. I think I'll stick to buying my pies from the store.
Risper John's
risperjohns14@gmail.comI'm not sure if I'm brave enough to try making this pie. It looks so complicated.
SK REAN
rean_s63@hotmail.frThis pie looks amazing! I'm sure it tastes just as good as it looks.
Sheam Mahmud
mahmuds@hotmail.comI'm definitely going to try this recipe. It looks so easy and delicious. I love that it uses fresh raspberries and rhubarb.
Calvin Hannah
h.c@hotmail.frThis pie is absolutely beautiful! The lattice top is so impressive, and the filling looks so inviting. I can't wait to try it.
Leena Leena
l.leena44@hotmail.comI love the lattice top on this pie. It's so pretty and it adds a nice touch of sweetness. The filling is also very flavorful. I used a combination of raspberries and blackberries, and it was delicious.
Ch Omar
o.ch87@gmail.comThis is my go-to recipe for deep-dish pies. The crust is always flaky and delicious, and the filling is always perfectly cooked. I've made this pie with a variety of fruits, and it's always a hit.
Jasmin Harper
jasmin@yahoo.comI've been looking for a good pate brisee recipe for a while, and this one is definitely the best. The dough is so easy to work with, and it bakes up beautifully. I've used it for both savory and sweet pies, and it's always perfect.
Antione Terrell
antione_t@aol.comI'm not a huge baker, but this recipe was easy to follow and the results were amazing. The crust was crispy and golden, and the filling was perfectly balanced. It's a great recipe for any occasion.
Ahasan Ullah
ullah@hotmail.co.ukThis deep-dish pate brisee is a game-changer! The crust is flaky and buttery, and it pairs perfectly with the tart-sweet filling. I'll definitely be making this again.