Martha Stewart's Pate Brisee -- Basic Pie Crust

“This is my favorite pie crust. I have yet to make it right, with all cold ingredients, so if you don't have time to chill the flour etc, it will be fine. I also have never made this in my food processor-- just with my good old pastry blender and a bowl. I have used this for both sweet and savory dishes. Work time includes 1 hour chill time (I do not always do this either...)”
READY IN:
1hr 20mins
YIELD:
2 8-10" tarts or single pie crusts
UNITS:
US

Ingredients Nutrition

Directions

  1. Secrets to a good pie crust: chilled ingredients and chilled dough. Margarine or shortening can be used instead of butter (but butter is my favorite!).
  2. Put flour, salt and sugar in a bowl, blender or food processor. Add the pieces of butter and process approximately 10 seconds or until it resembles "coarse meal.".
  3. Add ice water drop by drop while machine is running (or you are mixing)--- just until dough holds together without being wet or sticky. Do not mix longer than 30 seconds.
  4. Roll dough out on a piece of plastic wrap. Press down slightly. Chill for at least one hour.

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