LUCINDA'S PATE BRISEE
This pate brisee recipe is courtesy of Lucinda Scala Quinn. It can be used to make Apple-Raspberry Pie.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Yield Makes enough for one 15-by-12-inch pie
Number Of Ingredients 5
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sadia Khan
[email protected]This recipe is a game-changer! I've never been able to make a good pie crust before, but this one was so easy and it turned out amazing.
Jennifer Jons
[email protected]I love this recipe! The dough is so versatile and can be used for a variety of pies and tarts.
Ajmotullah Ove
[email protected]This is the best pate brisee recipe I've ever tried. It's so easy to make and it always turns out delicious.
Prima Dishwa
[email protected]I've made this recipe several times and it always turns out perfect. It's my go-to pie crust recipe.
Yamuna Sony
[email protected]This dough is so flaky and tender. It melts in your mouth.
princess veronica Bock
[email protected]I love the fact that this recipe uses all-purpose flour. It's so convenient.
Richard Kuntuo - Asare
[email protected]This dough is so versatile. I've used it to make both sweet and savory pies.
Md.Khaled Hasan
[email protected]I'm so impressed with this recipe. It's the best pate brisee I've ever had.
ndoda samuel mazibuko
[email protected]This recipe is perfect for beginners. It's so easy to follow.
Cassandra Frederick
[email protected]I love the flavor of this dough. It's so buttery and rich.
GiGi Shaw
[email protected]This dough is so easy to work with. It's a dream to roll out.
Tawananyasha Blessed Chakona
[email protected]I've been looking for a good pate brisee recipe for ages. This one is definitely a winner.
Eric Murphy
[email protected]This is the first time I've ever made pate brisee and it turned out perfectly. Thanks for the great recipe!
Isaac James
[email protected]This dough is so flaky and delicious. I can't wait to try it with different fillings.
Joe Lovelace
[email protected]I'm so glad I found this recipe. It's the perfect way to use up leftover butter.
Mary Bitiyong
[email protected]This recipe is a game-changer! I've never been able to make a good pie crust before, but this one was so easy and it turned out amazing.
myron shamba
[email protected]I love this recipe! The dough is so versatile and can be used for a variety of pies and tarts.
Carl Daniels
[email protected]This is the best pate brisee recipe I've ever tried. It's so easy to make and it always turns out perfect.
Mr Calculator
[email protected]I've made this recipe several times and it always turns out great. The dough is flaky and buttery, and it's perfect for both sweet and savory pies.
Shooting Star
[email protected]This recipe is a keeper! The dough was easy to work with and the finished product was delicious. I used it to make a quiche and it turned out perfect.