• Pate Brisee (Pie Crust)

    From Martha Stewart

    This simple recipe is an ideal base for many pies and tarts, sweet or savory. To make the pastry leaves for garnishing the Pumpkin Mousse, roll out dough (scraps can be used) to a 1/4-inch thickness on a lightly floured surface, and cut out leaves using floured leaf-shaped cookie cutters. Bake on a parchment-lined baking sheet at 350 degrees, rotating sheet halfway through, until pale gold, about 12 minutes.

    Prep Time:  15 minutes   Total Time:  1 hour 15 minutes   Yield:  Makes 1 large disk or 2 small disks


    • 2 1/2 cups all-purpose flour
    • 1 tablespoon sugar
    • Salt
    • 2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces
    • 1/4 to 1/2 cup ice water


    Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.

    Shape dough into 1 large disk or 2 small disks, and wrap in plastic wrap. Refrigerate until firm, at least 1 hour.

Comments are closed.