Real Recipes From Real Home Cooks ®

pate brisee pie crust

(1 rating)
Recipe by
Jo Zimny
Ithaca, NY

Got this from the internet a la Martha Steward. This particular recipe was invented by Lucinda Scala Quinn. You can chill this 1 hour or over night. It is rich and buttery and very flakey. Fill with your favourite filling and cook acording to directions.

(1 rating)
yield 8 -10
prep time 1 Hr 20 Min

Ingredients For pate brisee pie crust

  • 3 c
    all purpose flour
  • 1 1/4 tsp
    course salt
  • 1 Tbsp
  • 1 c
    (2 sticks unsalted butter) cold cut into small pieces
  • 1/2 c
    ice water, plus more if needed

How To Make pate brisee pie crust

  • 1
    In the bowl of a food processor, combine the flour, sugar, and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. To do this by hand cominge the dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.
  • 2
    With the machine running, add the ice water through the feeding tube in a slow steady stream, just enough until the dough holds together without being sticky or wet. Don not process more than 30 seconds. Test by squeezing a small amount of the dought together. If it is still crumbly add more water 1 tbsp. at a time.
  • 3
    Turn dough out onto a clean surface. Divide in half and place each piece in plastic wrap. I made mine into discs. Flatten and refrigerate for 1 hr. to over night.
  • 4
    Use this to bake your pie. It will make enough for one 15 by 12" pie.