TEST KITCHEN'S FAVORITE DEEP-DISH PATE BRISEE
Admittedly, holiday recipes can get a little complicated sometimes-but pie dough shouldn't be one of them. This easy and versatile dough comes together in minutes thanks to a food processor. Use it to make classics like this Deep-Dish Pumpkin Custard Pie, or try something new this year like a Bird's-Nest Pudding Pie or Spiced Pear Pie with Buckwheat Crumble.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h5m
Yield Makes enough for one 9-inch deep-dish pie
Number Of Ingredients 5
Steps:
- Pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 4 tablespoons water evenly over mixture. Pulse until mixture holds together when pinched (dough should not be wet or sticky). If dough is too dry, add more water, 1 teaspoon at a time, and pulse.
- Form dough into a disk and wrap in plastic. Refrigerate until firm, at least 1 hour and up to 1 day. (Dough can be frozen up to three months. Let thaw in the refrigerator a day before using.
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Avery tysar
[email protected]This pate brisee recipe is a lifesaver! I'm a busy mom and I don't have a lot of time to cook. This recipe is quick and easy, and the results are always delicious.
Omar Ali
[email protected]I was looking for a pate brisee recipe that was easy to make and didn't require any special ingredients. This recipe fit the bill perfectly. The crust was flaky and delicious, and it was the perfect base for my quiche.
ak sh
[email protected]I've made this pate brisee recipe several times now, and it always turns out perfectly. The crust is flaky and golden brown, and it pairs perfectly with any filling.
Noob NAKIB
[email protected]This pate brisee recipe was a disaster! The dough was too dry and crumbly, and the crust was tough and chewy. I had to throw the whole thing away.
Sabir ahmed
[email protected]I'm not a huge fan of pate brisee, but this recipe was actually pretty good. The crust was flaky and the filling was flavorful. I would definitely make it again.
Annie Mase
[email protected]This pate brisee recipe is a keeper! The crust was flaky and flavorful, and it held up perfectly under my hearty filling. I will definitely be using this recipe again.
Robert-Swamp Ghost the Savage Murphy
[email protected]I was so excited to try this recipe, but unfortunately, I was disappointed with the results. The dough was difficult to work with and the crust was not as flaky as I had hoped. I think I may have made a mistake somewhere in the process.
patrick mulenga
[email protected]Wow, this pate brisee crust was amazing! It was so easy to make and it turned out so flaky and delicious. I will definitely be using this recipe again.
Wendy Nkhumeleni
[email protected]I've tried many pate brisee recipes before, but this one is by far the best. The dough was so easy to handle and the crust turned out perfectly golden and flaky. I will definitely be using this recipe again and again!
farhan ahmed
[email protected]This pate brisee recipe is a game-changer! The dough was incredibly easy to work with and held its shape perfectly during baking. The result was a flaky, golden crust that was the perfect vessel for my savory filling.