Back to Pate Brisee to Make One Double-Crust 10-Inch Pie or 12 Hand Pies

All Reviews for Pate Brisee to Make One Double-Crust 10-Inch Pie or 12 Hand Pies

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Pate Brisee to Make One Double-Crust 10-Inch Pie or 12 Hand Pies

Recipe Summary

Yield: Makes enough for 1 double-crust 10-inch pie or 12 hand pies

Ingredients

Ingredient Checklist

3 3/4 cups all-purpose flour

1 1/2 teaspoons sugar

2 1/2 teaspoons salt

3 sticks (1 1/2 cup) unsalted butter, cold and cut into small pieces

1/2 cup ice water, plus more if needed

Gallery

Pate Brisee to Make One Double-Crust 10-Inch Pie or 12 Hand Pies

Recipe Summary

Yield: Makes enough for 1 double-crust 10-inch pie or 12 hand pies

Pate Brisee to Make One Double-Crust 10-Inch Pie or 12 Hand Pies

Pate Brisee to Make One Double-Crust 10-Inch Pie or 12 Hand Pies

Pate Brisee to Make One Double-Crust 10-Inch Pie or 12 Hand Pies

Recipe Summary

Yield: Makes enough for 1 double-crust 10-inch pie or 12 hand pies

Recipe Summary

Yield: Makes enough for 1 double-crust 10-inch pie or 12 hand pies

Yield: Makes enough for 1 double-crust 10-inch pie or 12 hand pies

Makes enough for 1 double-crust 10-inch pie or 12 hand pies

Ingredients

Ingredients

  • 3 3/4 cups all-purpose flour
  • 1 1/2 teaspoons sugar
  • 2 1/2 teaspoons salt
  • 3 sticks (1 1/2 cup) unsalted butter, cold and cut into small pieces
  • 1/2 cup ice water, plus more if needed

Directions

In the bowl of a food processor, combine 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 mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)

With the machine running, add ice water through the feed tube in a slow, steady stream, just until 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 dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened rectangles. Wrap in plastic, and refrigerate at least 1 hour or overnight.

Reviews (8)

Add Rating & Review

23 Ratings

5 star values:

                                  7

4 star values:

                                  5

3 star values:

                                  5

2 star values:

                                  5

1 star values:

                                  1

Reviews (8)

Add Rating & Review

23 Ratings

5 star values:

                                  7

4 star values:

                                  5

3 star values:

                                  5

2 star values:

                                  5

1 star values:

                                  1

Add Rating & Review

23 Ratings

5 star values:

                                  7

4 star values:

                                  5

3 star values:

                                  5

2 star values:

                                  5

1 star values:

                                  1

23 Ratings

5 star values:

                                  7

4 star values:

                                  5

3 star values:

                                  5

2 star values:

                                  5

1 star values:

                                  1

23 Ratings

5 star values:

                                  7

4 star values:

                                  5

3 star values:

                                  5

2 star values:

                                  5

1 star values:

                                  1
  • 5 star values:
  • 7
  • 4 star values:
  • 5
  • 3 star values:
  • 5
  • 2 star values:
  • 5
  • 1 star values:
  • 1

Martha Stewart Member

Rating: Unrated

01/10/2017

                I can't believe that the typo for the salt has not been fixed. The standard recipe for an 8 inch double-crust uses 1 teaspoonful of salt and this is 1 1/2 times the recipe so it should read 1 1/2 teaspoonfuls of salt (not 2 1/2 teaspoonfuls!).

Martha Stewart Member

Rating: Unrated

02/11/2016

                Made the Pate Brisee for 12 pies, wonderful recipe.  I read the review about it being too salty so I only used 1 tsp. Salt.  The recipe made 6-5" two crust chicken pot pies.  The dough is beautiful and a dream to work with.  Mixes real easy in the food processor.  This is my new favorite pie dough recipe, and I have struggled with doughs for many years.  This is a keeper. Would recommend it to everyone.
                Denise

Martha Stewart Member

Rating: 5 stars

05/26/2015

                I did not taste any excess salt, & neither did my guests. I used this dough to make lemon curd hand pies.  
                The dough was amazing. I have never had any pie crust recipe roll so easily. 
                It made about 3 dozen hand pies.
                I don't have a food processor, but I have a blender attachment that will shred the heck out of things, but it is small. I put 1 cup flour, 1 stick butter, chop to bits, dump in big bowl, & so on. Mixed easily then by hand.
                I usually don't like pie crust, but this was delish!

Martha Stewart Member

Rating: Unrated

08/24/2013

                This dough is very salty!  It is tender but way too salty for my taste. I have never seen a pâté brisee recipe that calls for more than one teaspoon of salt.  Not good!

Martha Stewart Member

Rating: 5 stars

11/07/2012

                I made and doubled this recipe last year for two pies, one pumpkin single crust and an apple double crust. This was a fabulous way to make on ahead of time, on a weekend, then to wrap and freeze to use before the holiday! The crusts are tender, flaky and delicious! I also am passionate about the fact that it calls for pure (grass fed cows!) butter instead of vegetable fats/shortening

Martha Stewart Member

Rating: Unrated

08/02/2010

                This is not the recipe in the book.

Martha Stewart Member

Rating: Unrated

02/03/2009

                Martha
                Would you please ask John Barrecilli to comercial his puff pastry by bulk square like 500g like I would get it living in other countries,
                so no fold crack and mulch teastier yellow puff dough and roll to perfection by desired cut square amount ,by individual   roll to perfection, Martine

Martha Stewart Member

Rating: Unrated

01/10/2017

                I can't believe that the typo for the salt has not been fixed. The standard recipe for an 8 inch double-crust uses 1 teaspoonful of salt and this is 1 1/2 times the recipe so it should read 1 1/2 teaspoonfuls of salt (not 2 1/2 teaspoonfuls!).

Rating: Unrated

Rating: Unrated

02/11/2016

                Made the Pate Brisee for 12 pies, wonderful recipe.  I read the review about it being too salty so I only used 1 tsp. Salt.  The recipe made 6-5" two crust chicken pot pies.  The dough is beautiful and a dream to work with.  Mixes real easy in the food processor.  This is my new favorite pie dough recipe, and I have struggled with doughs for many years.  This is a keeper. Would recommend it to everyone.
                Denise

Rating: 5 stars

05/26/2015

                I did not taste any excess salt, & neither did my guests. I used this dough to make lemon curd hand pies.  
                The dough was amazing. I have never had any pie crust recipe roll so easily. 
                It made about 3 dozen hand pies.
                I don't have a food processor, but I have a blender attachment that will shred the heck out of things, but it is small. I put 1 cup flour, 1 stick butter, chop to bits, dump in big bowl, & so on. Mixed easily then by hand.
                I usually don't like pie crust, but this was delish!

Rating: 5 stars

Rating: Unrated

08/24/2013

                This dough is very salty!  It is tender but way too salty for my taste. I have never seen a pâté brisee recipe that calls for more than one teaspoon of salt.  Not good!

Rating: 5 stars

11/07/2012

                I made and doubled this recipe last year for two pies, one pumpkin single crust and an apple double crust. This was a fabulous way to make on ahead of time, on a weekend, then to wrap and freeze to use before the holiday! The crusts are tender, flaky and delicious! I also am passionate about the fact that it calls for pure (grass fed cows!) butter instead of vegetable fats/shortening

Rating: Unrated

08/02/2010

                This is not the recipe in the book.

Rating: Unrated

02/03/2009

                Martha
                Would you please ask John Barrecilli to comercial his puff pastry by bulk square like 500g like I would get it living in other countries,
                so no fold crack and mulch teastier yellow puff dough and roll to perfection by desired cut square amount ,by individual   roll to perfection, Martine

All Reviews for Pate Brisee to Make One Double-Crust 10-Inch Pie or 12 Hand Pies

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Pate Brisee to Make One Double-Crust 10-Inch Pie or 12 Hand Pies

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest