Today was a first for me. Rather than run to the store to get a packaged pie crust for my chicken pot pie, I actually made my own! I figured it would be cheaper as I can hardly ever walk into the store for one item and come out with just that one item (I bet I’m not alone in that!).
A good friend of mine gave me this Martha Stewart recipe several years ago when I decided that at Thanksgiving I would make my own pie crust for pumpkin pie. Since then I have made it only at Thanksgiving and continued to buy store-bought for everything else throughout the year. I tried to link to the web address for the recipe but it comes up as a bad address now…guess Martha re-vamped her website. So, if you are ever in need of a pie crust and don’t want to run to the store, this one is really easy to make.
Pate Brisee (Pie Dough)
In the bowl of a food processor, combine:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) chilled, unsalted butter that you have cut into small pieces.
Process the above mixture until it resembles coarse meal….about 8-10 seconds says Martha…but I’m probably more like 10-15 seconds.
Next you will need:
- 1/4- 1/2 cup ice water. (I like to put 1/2 cup of cold water in the fridge with a few ice cubes while I get everything else going. Then when I need the cold water, I remove the ice cubes and make sure I’m starting with 1/2 cup of water)
With the machine running, add ice water in a slow, steady stream through the feed tube.
Pulse until dough holds together without being wet or sticky. Be careful not to process more than 30 seconds.
To test, squeeze a small amount together. If it is crumbly, add more ice water, 1 T at a time. (I find that I use about 1/4 cup of water)
Divide the dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Place them in the refrigerator and chill at least 1 hour.
The dough can be stored, frozen, up to 1 month.
Oh, and if you are wondering “Pate Brisee” is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. (So says Martha and you know that Martha knows her stuff!)