PATE BRISEE FOR SOUR CHERRY SLAB PIE
Use this recipe to make our Sour Cherry Slab Pie.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Yield Makes enough for one 15-by-10-by-1-inch pie
Number Of Ingredients 5
Steps:
- Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
- Turn the dough out onto a work surface. Divide in two with one piece slightly larger than the other. Place each half on a sheet of plastic wrap. Flatten, and form two rectangles. Wrap, and refrigerate at least 1 hour before using.
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celeste branstetter
celesteb0@hotmail.comThis pie is a must-try! It's perfect for any occasion.
Riaz Shah
r71@gmail.comI'm not a fan of sour cherries, but I loved this pie. The crust was so flaky and the filling was sweet and delicious.
Malingha Shakuru
malingha_s17@aol.comThis is the best sour cherry pie I've ever had! The crust was perfect and the filling was delicious.
Abby Nicole
nicole.a@yahoo.comI've never made a slab pie before, but this recipe made it easy. I'll definitely be making it again.
Juliana Chidzani
c-juliana15@yahoo.comThe sour cherry filling was a bit too tart for me, but overall the pie was good.
Latest Service Center
l@hotmail.comI wasn't a fan of the pate brisee dough. It was a bit too dry for my taste.
Adil Shah
a-shah24@yahoo.comThis recipe is a keeper! I'll definitely be making it again.
Sony Alamgir
sony@gmail.comI'm not a baker, but I was able to make this pie with ease. The instructions were clear and easy to follow.
kiara biggs
b-kiara18@yahoo.comThis pie was a hit at my party! Everyone loved the flaky crust and the delicious filling.
Susan Ndungu
s62@hotmail.frI love this recipe! The pate brisee dough is so flaky and the sour cherry filling is the perfect balance of sweet and tart.
Samara Jenz
s-j67@hotmail.comThe pate brisee dough was a bit tricky to work with, but the end result was worth it. The sour cherry slab pie was amazing!
Karma Williams
karma26@hotmail.comI've made this pate brisee dough several times now and it always turns out great. It's so versatile and can be used for both sweet and savory pies.
BiteMyPurple
bitemypurple@gmail.comThis pate brisee recipe is a winner! The dough was easy to work with and baked up perfectly. The sour cherry slab pie was delicious, with a flaky crust and a sweet-tart filling.