PATE BRISEE FOR TRADITIONAL PUMPKIN PIE
Use this dough to make Traditional Pumpkin Pie with a Fluted Crust.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes enough for one 9-inch deep-dish piecrust
Number Of Ingredients 5
Steps:
- Pulse flour and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream until mixture just begins to hold together.
- Shape dough into a disk, wrap in plastic, and refrigerate for at least 1 hour or up to 3 days (or freeze for up to 1 month; thaw in refrigerator before using).
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Toga Himko
t-himko@yahoo.comI was pleasantly surprised by how easy this recipe was to follow. The crust turned out perfectly and the pumpkin filling was delicious. I will definitely be making this again.
Mahwish Awan
am33@aol.comThis recipe is a must-try for any pumpkin pie lover. The crust was flaky and buttery, and the pumpkin filling was creamy and flavorful. I will definitely be making this again.
Sahin Babu
babu-s9@gmail.comI'm so glad I found this recipe. The crust was perfect and the pumpkin filling was delicious. I will definitely be making this again.
Phinah Mutula
pm86@hotmail.comThis is the best pate brisee recipe I've ever tried. The crust was flaky and buttery, and it held the pumpkin pie filling perfectly. I will definitely be using this recipe again.
Zuhaira Khan
zuhaira-k25@hotmail.comI was so impressed with this recipe. The crust was flaky and the pumpkin filling was creamy and flavorful. I will definitely be making this again.
Jose Delacruz
delacruz_j@gmail.comThis recipe is a must-try! The crust was flaky and buttery, and the pumpkin filling was creamy and flavorful. I will definitely be making this again.
AFG* Mati
a_mati@gmail.comI'm not much of a baker, but this recipe was easy to follow and the results were delicious. The crust was flaky and the pumpkin filling was creamy and flavorful. I will definitely be making this again.
Nasir Majoka
majoka15@yahoo.comThis pate brisee recipe is a keeper! It's easy to make and the results are delicious. The crust is flaky and the pumpkin filling is creamy and flavorful. I will definitely be making this again.
Destiny Kagendo
dkagendo@gmail.comI was pleasantly surprised by how easy this recipe was to follow. The crust turned out perfectly and the pumpkin filling was delicious. I will definitely be making this again.
Bassem Dz
bassem75@aol.comThis recipe is a must-try for any pumpkin pie lover. The crust was flaky and buttery, and the pumpkin filling was creamy and flavorful. I will definitely be making this again.
Keith Skeggs
keith100@yahoo.comI'm so glad I found this recipe. The crust was perfect and the pumpkin filling was delicious. I will definitely be making this again.
Mahabnb Gazi
gazi-m87@gmail.comThis is the best pate brisee recipe I've ever tried. The crust was flaky and buttery, and it held the pumpkin pie filling perfectly. I will definitely be using this recipe again and again.
Ashock Sheretha
a87@hotmail.co.ukI'm not a big fan of pumpkin pie, but I loved this recipe. The crust was so flaky and the filling was creamy and flavorful. I will definitely be making this again.
athraa hamza
athraah81@gmail.comThis recipe is a winner! The crust was flaky and buttery, and the pumpkin filling was creamy and flavorful. I will definitely be making this again.
Adomako Solomon
adomako_s@aol.comI've been using this recipe for years and it never fails me. The crust is always perfect and the pumpkin filling is delicious. My family loves this pie and I highly recommend it.
John P Webster
j.w@yahoo.comThis is my go-to recipe for pate brisee. It's always flaky and delicious, and it's perfect for any type of pie. I've used it for pumpkin pie, apple pie, and even quiche.
Luli
luli@gmail.comI was so happy with the results of this recipe. The crust was flaky and delicious, and the pumpkin filling was creamy and flavorful. I will definitely be making this again!
Elsa Jean
jeanelsa@yahoo.comThis pate brisee recipe is a keeper! The dough was easy to work with and the crust turned out perfectly. I used it to make a pumpkin pie and it was a hit with my family and friends.
mulang tv
t.mulang93@aol.comI'm not much of a baker, but this recipe was easy to follow and the results were delicious! The crust was so light and flaky, and the pumpkin filling was creamy and flavorful. My family loved it!
ss shohag
shohag@gmail.comThis is the best pate brisee recipe I have ever tried! The crust was flaky and buttery, and it held the pumpkin pie filling perfectly. I will definitely be using this recipe again.