pate brisee pie crust
(1 rating)
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
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3 call purpose flour
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1 1/4 tspcourse salt
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1 Tbspsugar
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1 c(2 sticks unsalted butter) cold cut into small pieces
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1/2 cice water, plus more if needed
How To Make pate brisee pie crust
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1In 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.
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2With 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.
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3Turn 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.
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4Use this to bake your pie. It will make enough for one 15 by 12" pie.
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