Slab Pie Pâte Brisée
Recipe information
Yield
makes enough for one 15-by-10-inch pie
Ingredients
3 3/4 cups all-purpose flour
2 1/2 teaspoons coarse salt
1 1/2 teaspoons sugar
3 sticks (1 1/2 cups) unsalted butter, cold, cut into small pieces
1/2 cup ice water, plus more if needed
Preparation
Step 1
Place the flour, salt, and sugar in the bowl of a food processor, and pulse for a few seconds to combine. Add the butter, and pulse until the mixture resembles coarse crumbs, about 10 seconds.
Step 2
With machine running, pour the ice water through the feed tube in a slow, steady stream, until the dough just holds together when squeezed. If needed, add more ice water 1 tablespoon at a time. Do not process for more than 30 seconds.
Step 3
Turn out the dough onto a clean work surface. Divide into two pieces, one slightly larger than the other. Form into flattened rectangles. Wrap each in plastic, and refrigerate at least 1 hour or overnight.
Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter
