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Pate Brisee (Pie Dough)
Recipe Summary
Yield: Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
Ingredients
Ingredient Checklist
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
Gallery
Pate Brisee (Pie Dough)
Recipe Summary
Yield: Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
Gallery
Pate Brisee (Pie Dough)
Pate Brisee (Pie Dough)
Pate Brisee (Pie Dough)
Recipe Summary
Yield: Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
Recipe Summary
Yield: Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
Yield: Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
- 1/4 to 1/2 cup ice water
Directions
In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
Reviews (14)
Add Rating & Review
212 Ratings
5 star values:
61
4 star values:
56
3 star values:
58
2 star values:
26
1 star values:
11
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Reviews (14)
Add Rating & Review
212 Ratings
5 star values:
61
4 star values:
56
3 star values:
58
2 star values:
26
1 star values:
11
Add Rating & Review
212 Ratings
5 star values:
61
4 star values:
56
3 star values:
58
2 star values:
26
1 star values:
11
212 Ratings
5 star values:
61
4 star values:
56
3 star values:
58
2 star values:
26
1 star values:
11
212 Ratings
5 star values:
61
4 star values:
56
3 star values:
58
2 star values:
26
1 star values:
11
- 5 star values:
- 61
- 4 star values:
- 56
- 3 star values:
- 58
- 2 star values:
- 26
- 1 star values:
- 11
Martha Stewart Member
Rating: 5 stars
03/22/2019
I've using this recipe for at least 15 years for my sweet pie recipes. It's so buttery. I recommend rolling it out between sheets of parchment so it doesn't stick and is easier to manage. Work fast while it's cold or it will be hard to work with.
Martha Stewart Member
Rating: 5 stars
11/21/2018
This is my go to recipe for pie crusts. I’ve been using it for 20 years and it has never let me down. The crust is so flaky, light, and comes out beautifully. Everyone I share my pies, tarts, etc.. people ask for the crust recipe.
Martha Stewart Member
Rating: 5 stars
11/18/2018
Best pie dough -- my new go-to after trying all others. Crisco, et al be damned. Been working with this pastry -- I've made many pies using it including manageable lattice. Roll and fold , repeat, to get incredible layers.
Martha Stewart Member
Rating: 5 stars
09/03/2018
This has been my pie crust recipe for over 20 years. It is reliable, flaky, easy to work and produces a perfect crust every single time.
Martha Stewart Member
Rating: 5 stars
07/24/2018
I have been a professional cook for almost 10 years and this is my go-to for basic pie crust, right now I’m using it for a roasted mushroom and jack cheese quiche to eat when I get home from a long night in the kitchen, I’m also trying this recipe with Bob’s Red Mill 1-to-1 gluten free flour to see how it turns out (flavor and texture), my method for blind baking is 375 F with parchment and pie weights for roughly 20+ minutes or until it looks 99% done (factor in slight carry-over)
Martha Stewart Member
Rating: 5 stars
05/12/2018
This crust is classic and perfect. It is so easy to make. Cooking instructions vary based on what you are using it for (filled custard pie, filled fruit pie, quiche, fried pie, etc). That is why cooking directions are not included with this recipe.
Martha Stewart Member
Rating: Unrated
03/17/2017
Ummm.. any advice on what temperature and how long to bake? Where do we go from here?
Martha Stewart Member
Rating: Unrated
04/16/2016
I don't see direction for how long and what temperature this pate Brisee should be baked for.
Martha Stewart Member
Rating: 5 stars
10/11/2014
My go to recipe for flaky, buttery pie crust. Easy to follow.
On really hot days it turns out even better if you put the flour and salt into your food processor and pop it into the fridge for 10 minutes or so. This way the blade, the flour and salt are all cooled down.
Martha Stewart Member
Rating: Unrated
07/12/2012
This recipe is foolproof! I didn't have a processor so just used a pastry knife--and a cold can of beer to roll out the dough (we were in a cabin in Alaska). It came out perfect!! I'd always been scared to make pie, but not any more. Thanks for a great recipe Martha!!
Martha Stewart Member
Rating: 5 stars
06/22/2012
OMGOODNESS this was the best crust I've ever eaten! I always had a mental block on making crusts but watched Martha make it on TV and saw how utterly simple it was....it was SOO easy and turned out perfect and flaky flaky flaky super tender. I highly recommend to give this one a try.
Martha Stewart Member
Rating: Unrated
11/20/2011
I love this pie crust - I use it for every pie I make whether the recipe calls for it or not!
Martha Stewart Member
Rating: Unrated
10/01/2011
I used Martha's recipe to try making pie crust for the first time in my life. It turned out wonderfully and was very easy to make and roll out. I used this for apple pocket pies and they were delicious. I have avoided making homemade crust because I thought it was too difficult, but this came together very quickly and without any issues! I am glad I have a go-to recipe for crusts now and can expand my recipe box!
Martha Stewart Member
Rating: Unrated
08/26/2011
This makes a very delicious crust and it's easy to work with.
Martha Stewart Member
Rating: 5 stars
03/22/2019
I've using this recipe for at least 15 years for my sweet pie recipes. It's so buttery. I recommend rolling it out between sheets of parchment so it doesn't stick and is easier to manage. Work fast while it's cold or it will be hard to work with.
Rating: 5 stars
Rating: 5 stars
11/21/2018
This is my go to recipe for pie crusts. I’ve been using it for 20 years and it has never let me down. The crust is so flaky, light, and comes out beautifully. Everyone I share my pies, tarts, etc.. people ask for the crust recipe.
Rating: 5 stars
11/18/2018
Best pie dough -- my new go-to after trying all others. Crisco, et al be damned. Been working with this pastry -- I've made many pies using it including manageable lattice. Roll and fold , repeat, to get incredible layers.
Rating: 5 stars
09/03/2018
This has been my pie crust recipe for over 20 years. It is reliable, flaky, easy to work and produces a perfect crust every single time.
Rating: 5 stars
07/24/2018
I have been a professional cook for almost 10 years and this is my go-to for basic pie crust, right now I’m using it for a roasted mushroom and jack cheese quiche to eat when I get home from a long night in the kitchen, I’m also trying this recipe with Bob’s Red Mill 1-to-1 gluten free flour to see how it turns out (flavor and texture), my method for blind baking is 375 F with parchment and pie weights for roughly 20+ minutes or until it looks 99% done (factor in slight carry-over)
Rating: 5 stars
05/12/2018
This crust is classic and perfect. It is so easy to make. Cooking instructions vary based on what you are using it for (filled custard pie, filled fruit pie, quiche, fried pie, etc). That is why cooking directions are not included with this recipe.
Rating: Unrated
03/17/2017
Ummm.. any advice on what temperature and how long to bake? Where do we go from here?
Rating: Unrated
Rating: Unrated
04/16/2016
I don't see direction for how long and what temperature this pate Brisee should be baked for.
Rating: 5 stars
10/11/2014
My go to recipe for flaky, buttery pie crust. Easy to follow.
On really hot days it turns out even better if you put the flour and salt into your food processor and pop it into the fridge for 10 minutes or so. This way the blade, the flour and salt are all cooled down.
Rating: Unrated
07/12/2012
This recipe is foolproof! I didn't have a processor so just used a pastry knife--and a cold can of beer to roll out the dough (we were in a cabin in Alaska). It came out perfect!! I'd always been scared to make pie, but not any more. Thanks for a great recipe Martha!!
Rating: 5 stars
06/22/2012
OMGOODNESS this was the best crust I've ever eaten! I always had a mental block on making crusts but watched Martha make it on TV and saw how utterly simple it was....it was SOO easy and turned out perfect and flaky flaky flaky super tender. I highly recommend to give this one a try.
Rating: Unrated
11/20/2011
I love this pie crust - I use it for every pie I make whether the recipe calls for it or not!
Rating: Unrated
10/01/2011
I used Martha's recipe to try making pie crust for the first time in my life. It turned out wonderfully and was very easy to make and roll out. I used this for apple pocket pies and they were delicious. I have avoided making homemade crust because I thought it was too difficult, but this came together very quickly and without any issues! I am glad I have a go-to recipe for crusts now and can expand my recipe box!
Rating: Unrated
08/26/2011
This makes a very delicious crust and it's easy to work with.
All Reviews for Pate Brisee (Pie Dough)
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pate Brisee (Pie Dough)
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
