PATE BRISEE FOR SAVORY AND SWEET PIES
This recipe works perfectly with a variety of pies. Try it with our Pork Pie, Pumpkin Crunch Pie, and Montgomery Pie.
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 5
Steps:
- 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.)
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Richeal Keh
[email protected]This is the best pate brisee recipe I've ever used. The dough is so easy to work with and it always turns out perfectly. I've made both sweet and savory pies with it and they've all been delicious.
Buddy Jordan
[email protected]I'm not much of a baker, but this recipe was easy to follow and the results were amazing. The dough was so flaky and buttery. I will definitely be making this again.
mirsaad khan
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. The dough is so easy to make and it bakes up beautifully. I love that it can be used for both sweet and savory pies.
Curtis Reitmeyer
[email protected]I'm so glad I found this recipe. I've been looking for a good pate brisee recipe for ages, and this one is perfect. The dough is so easy to work with and it always turns out flaky and delicious.
Lexie Lhea
[email protected]This is the best pate brisee recipe I've ever tried. The dough is so flaky and delicious. I've used it to make both pies and tarts, and they've all been amazing.
Joseph Wiesinger III
[email protected]I've made this recipe several times and it's always perfect. The dough is so easy to work with and it bakes up beautifully. I love that it can be used for both sweet and savory pies.
Daria Ghiriti
[email protected]This recipe is a lifesaver! I'm gluten-free and it's so hard to find good gluten-free pie crust recipes. This one is delicious and easy to make.
Mbutoh Carine
[email protected]I'm not much of a baker, but this recipe was easy to follow and the results were amazing. The dough was so flaky and buttery. I will definitely be making this again.
Aisha Nakaima
[email protected]This pate brisee recipe is a game-changer! I used to buy pre-made pie crusts, but now I make my own with this recipe. It's so much better!
William Houghton
[email protected]I'm so glad I found this recipe. I've been looking for a good pate brisee recipe for a long time, and this one is perfect. The dough is so easy to work with and it always turns out flaky and delicious.
Momo khan
[email protected]This recipe is a keeper! The dough is so easy to make and it bakes up beautifully. I've used it to make both sweet and savory pies, and they've all been delicious.
R√∏yal witchmaster Witchmaster
[email protected]I've made this recipe several times and it's always a hit. The dough is easy to work with and the results are always delicious.
skeez9420
[email protected]This is my go-to pate brisee recipe. It's always reliable and produces a delicious, flaky crust.
Brianna Watson
[email protected]I love this recipe! The dough is so versatile. I've used it to make both sweet and savory pies, and it's always turned out great.
Denis Wejuli
[email protected]This recipe is a lifesaver! I'm not the best baker, but I was able to make this dough without any problems. It was so easy to work with, and the results were amazing. I made a fruit tart with it, and it was a huge success.
Sooraj Kumar
[email protected]I've been looking for a good pate brisee recipe for ages, and this one is definitely a keeper. The dough was flaky and buttery, and it held up well in the oven. I made a quiche with it, and it was delicious.
Bradford Hall
[email protected]This pate brisee recipe was a breeze to make and turned out perfectly! The dough was easy to work with and held together well. I used it to make a savory pie with chicken and vegetables, and it was a hit with my family.