How To Make Pate Brisee: Scared of Pie Dough?

So…is anyone out there scared of pie dough? I have to admit, I completely was until I found this recipe. In fact, I am going to go ahead and dub it the best recipe of all time. Completely easy to make and it comes out perfectly flaky, buttery and sweet every iteration! It took me my whole life to find this. I am going to share it with you so it won’t take you as long.

PATE BRISEE courtesy of Martha Stewart
Makes enough for one double-crust or two single-crust 9-inch pies. For the flakiest crust, make sure all ingredients (including the flour) are cold before you begin.

2 1/2 cups all-purpose flour
1 teaspoon salt
2 sticks (1 cup) unsalted butter, cold and cut into small pieces
1/4 cup ice water, plus more if needed

In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)

With the machine running, add the ice water through the feed tube in a slow, steady stream, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.

Turn out the dough onto a clean working surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

I have found that pie dough is not scary. It’s just particular. It makes me feel really good that we don’t have to look any further.

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