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Martha Stewart-Inspired Pâte Brisée

Close-up of Martha Stewart-Inspired Pâte Brisée showing its texture
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A classic French-style all-butter pastry dough that bakes into a tender, flaky crust, inspired by Martha Stewart’s timeless approach to home baking. It comes together quickly in a food processor and is ideal for pies, tarts, and quiches. The dough is rich, buttery, and easy to work with.

Ingredients

Scale
  • 2 1/2 cups (313g) all-purpose flour
  • 1 teaspoon (4g) granulated sugar
  • 1 teaspoon (3g) kosher salt
  • 1 cup (227g) unsalted butter, cold, cut into 1/2-inch (1cm) cubes
  • 1/4 to 1/2 cup (60-120ml) ice water

Instructions

  1. Combine the flour, sugar, and salt in the bowl of a food processor fitted with the metal blade. Pulse a few times to blend. Add the cold butter cubes and pulse until the mixture resembles coarse meal with some pea-sized butter pieces remaining, about 8 to 10 pulses. Do not overprocess; visible butter flecks are key to a flaky texture.
  2. With the processor running, drizzle in 1/4 cup (60ml) ice water through the feed tube and pulse just until the dough begins to hold together when squeezed. If it remains crumbly, add more ice water, 1 tablespoon at a time, pulsing briefly after each addition. Avoid adding too much water, which makes the dough sticky and tough.
  3. Turn the dough out onto a clean work surface and divide it in half. Shape each half into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. Chilling relaxes the gluten and firms the butter, making the dough easier to roll and less likely to shrink.
  4. When ready to use, let one disk stand at room temperature for 10 to 15 minutes to soften slightly. Roll out on a lightly floured surface to a 12-inch (30cm) round, about 1/8 inch (3mm) thick, for a 9-inch (23cm) pie or tart pan. To prevent sticking, dust the work surface and rolling pin with flour as needed, and rotate the dough a quarter turn after every few rolls. If the dough cracks, press it back together with your fingertips.

Notes

The dough can be refrigerated for up to 2 days or frozen for up to 2 months. Thaw frozen dough overnight in the refrigerator before using. For a fully baked crust, preheat oven to 375°F (190°C), line the chilled crust with parchment and fill with pie weights, bake for 20 minutes, remove weights and parchment, and bake 10 to 15 minutes more until golden. For a partially baked crust, bake for 15 minutes with weights, then remove weights and bake 5 minutes more. Let cool completely before filling. This recipe makes enough dough for two 9-inch (23cm) single-crust pies or one double-crust pie.

Nutrition

Keywords: pâte brisée, Martha Stewart pâte brisée, all-butter pie crust, French tart dough, flaky pastry crust, homemade pie dough, easy pie crust, food processor pie crust, butter pastry, tart shell

Find it online: https://marthadishes.com/martha-stewart-pate-brisee-recipe/