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Slab Pie Pate Brisee
Credit:
VICTORIA PEARSON
Recipe Summary
Yield: Makes one 12-by-16-inch rectangle
Ingredients
Ingredient Checklist
2 1/2 cups all-purpose flour
1 1/2 teaspoons coarse salt
1 teaspoon sugar
2 sticks (8 ounces) cold unsalted butter, cut into small pieces
6 to 8 tablespoons ice water
Cook's Notes
Dough can be frozen for up to 1 month.
Gallery
Slab Pie Pate Brisee
Credit:
VICTORIA PEARSON
Recipe Summary
Yield: Makes one 12-by-16-inch rectangle
Gallery
Slab Pie Pate Brisee
Credit:
VICTORIA PEARSON
Slab Pie Pate Brisee
Credit:
VICTORIA PEARSON
Slab Pie Pate Brisee
Recipe Summary
Yield: Makes one 12-by-16-inch rectangle
Recipe Summary
Yield: Makes one 12-by-16-inch rectangle
Yield: Makes one 12-by-16-inch rectangle
Makes one 12-by-16-inch rectangle
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons coarse salt
- 1 teaspoon sugar
- 2 sticks (8 ounces) cold unsalted butter, cut into small pieces
- 6 to 8 tablespoons ice water
Directions
Process flour, salt, and sugar in a food processor until combined. Add butter. Process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream just until dough comes together. (Do not process more than 30 seconds.)
Turn dough out onto a piece of plastic wrap. Flatten dough, and shape into a rectangle. Wrap in plastic. Refrigerate at least 1 hour (or overnight).
Cook's Notes
Dough can be frozen for up to 1 month.
Cook’s Notes
Dough can be frozen for up to 1 month.
Reviews (4)
Add Rating & Review
7 Ratings
5 star values:
1
4 star values:
2
3 star values:
3
2 star values:
0
1 star values:
1
Reviews (4)
Add Rating & Review
7 Ratings
5 star values:
1
4 star values:
2
3 star values:
3
2 star values:
0
1 star values:
1
Add Rating & Review
7 Ratings
5 star values:
1
4 star values:
2
3 star values:
3
2 star values:
0
1 star values:
1
7 Ratings
5 star values:
1
4 star values:
2
3 star values:
3
2 star values:
0
1 star values:
1
7 Ratings
5 star values:
1
4 star values:
2
3 star values:
3
2 star values:
0
1 star values:
1
- 5 star values:
- 1
- 4 star values:
- 2
- 3 star values:
- 3
- 2 star values:
- 0
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
07/07/2012
I use the pate brisee recipe in Martha's Baking Handbook, it calls for 3 3/4 cups of flour. Its enough dough for a 15x10 slab pie. I also like to add at least 1 tsp. of cinnamon to the pie filling.
Martha Stewart Member
Rating: Unrated
06/26/2008
Hello! FYI: This is part of the Peach-Raspberry Slab Pie recipe so the baking directions are with that.
Martha Stewart Member
Rating: Unrated
06/23/2008
Please supply filling and baking instructions!
Martha Stewart Member
Rating: Unrated
06/23/2008
There is no instruction on how long to bake the pie!
Martha Stewart Member
Rating: Unrated
07/07/2012
I use the pate brisee recipe in Martha's Baking Handbook, it calls for 3 3/4 cups of flour. Its enough dough for a 15x10 slab pie. I also like to add at least 1 tsp. of cinnamon to the pie filling.
Rating: Unrated
Rating: Unrated
06/26/2008
Hello! FYI: This is part of the Peach-Raspberry Slab Pie recipe so the baking directions are with that.
Rating: Unrated
06/23/2008
Please supply filling and baking instructions!
There is no instruction on how long to bake the pie!
All Reviews for Slab Pie Pate Brisee
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Slab Pie Pate Brisee
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
