MARTHA'S PATE BRISEE
Use this recipe to make Martha's Rum-Raisin Pie, Plum and Port Crostata, or Gateau Basque.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes enough for one 9-inch double-crust pie or two 9-inch single-crust pies
Number Of Ingredients 4
Steps:
- Pulse flour and salt in a food processor. Add butter, and pulse until mixture forms coarse crumbs with some larger pieces remaining, about 10 seconds.
- With machine running, add ice water in a slow, steady stream just until dough holds together without being wet or sticky, no longer than 30 seconds.
- Divide dough in half, and shape into disks. Wrap in plastic; refrigerate at least 1 hour or overnight. Dough can be frozen up to 1 month; thaw in the refrigerator overnight before using.
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Given mdluli
mdluli@gmail.comI love this recipe! The crust is so flaky and delicious. I've used it to make both sweet and savory tarts, and it's always a hit.
Hailee Paige
paige_hailee53@gmail.comThis is my favorite pate brisee recipe. It's so easy to make and the crust is always perfect.
Usman Kotiya
usman-kotiya100@yahoo.comI've made this recipe several times and it's always a hit. The crust is so flaky and buttery. I highly recommend it.
Elizabeth Velazquez
elizabeth_v@gmail.comThis is the perfect recipe for a beginner baker. It's easy to make and the crust is foolproof.
Nishad Ahmed
nishad_ahmed82@yahoo.comI'm not a very experienced baker, but this recipe was easy to follow and the crust turned out great. I'm definitely going to make this again.
Sabuj Bagha
bagha_s30@hotmail.frThis is my go-to pate brisee recipe. It's always reliable and the crust is always delicious.
Dumbass Leilonna Ghost
d.g89@aol.comI've been using this recipe for years and it never fails me. The crust is always perfect and it's so easy to make.
Harjot Singh
singh-h@hotmail.frI made this recipe for a potluck and it was a huge hit! Everyone loved the crust and asked for the recipe.
Shukh Hin jibon
s_j18@hotmail.comThis is the best pate brisee recipe I've ever tried. The crust is so flaky and flavorful. I will definitely be making this again.
Cecil Webster
webster-c@yahoo.comI was a little intimidated by this recipe at first, but it was actually really easy to make. The crust turned out great and I'm so glad I tried it.
Kandice Schwartz
schwartz_kandice@hotmail.co.ukThis recipe is a game-changer! I used to buy pre-made pie crusts, but now I only make my own. This crust is so much better.
Md Rakib Kazi
md@yahoo.comI've tried many pate brisee recipes and this one is by far the best. It's easy to make and the crust is always perfect.
Anderson Prince
princea71@yahoo.comThis pate brisee recipe is a bit more work than some others, but it's worth it. The crust is so much better than anything you can buy in the store. I highly recommend it.
Rao Ali
a-r68@gmail.comI love this recipe! The crust is so flaky and buttery. I've made it several times and it's always a hit.
Ashley Solomon
s-a96@yahoo.comThis pate brisee recipe is a keeper! It's so easy to make and it turns out perfectly every time. I've used it to make both sweet and savory tarts, and it's always delicious.