Pate Brisee to Make One Double-Crust or Two Single-Crust Pies

This is definitely the best pie crust recipe I have ever made. Plus you use a food processor instead of a pie crust blender, or whatever it’s called. The one where you use your hands. This crust takes me minutes to make and I let it sit overnight. When I’m ready to use it I let is sit out at room temperature to warm up a little before rolling out. I don’t have room in my refrigerator to roll it out before hand so I cut it into two halves, put it in plastic wrap and let it sit.

Pate Brisee to Make One Double-Crust or Two Single-Crust Pies

Martha Stewart


  • 2 3/4 cups all-purpose flour
  • 1 1/4 tsp salt
  • 1 cup (2 sticks) plus 2 tablespoons cold unsalted butter, cut into small pieces
  • 1/2 cup ice water


  • Pulse flour and salt in a food processor to combine. Add butter, cut into small pieces, and pulse until mixture forms coarse crumbs with some larger pieces remaining, about 10 seconds.
  • With machine running, add ice water in a slow, steady stream until dough just holds together without being wet or sticky, no longer than 30 seconds.
  • Divide dough in half; flatten and shape into disks, and wrap each in plastic. Refrigerate at least 1 hour or overnight.


For the flakiest crust, make sure all ingredients (including the flour) are cold when you begin.

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I am a single mom of a very active and busy twenty year old young man. I work full time at the New York State Funeral Directors Association. I love doing crafts and saving money. So I will be posting my ideas or ideas that I have found from one of my favorite sites Pinterest. I also am very savvy with a computer so I will be posting printables as well. I hope you enjoy my blog.
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