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Pate Brisee for Heart-Shaped Hand Pies

Use this to make our Heart-Shaped Hand Pies.

  • Yield: Makes 20 two-inch heart-shaped pies

Source: Martha Stewart Weddings, Fall 2012


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 sticks (1 cup) unsalted butter, chilled and cut into small pieces
  • 1/3 cup ice water


  1. In the bowl of a food processor, pulse together flour, salt, and sugar. Add butter, and pulse until the mixture resembles coarse meal, 8 to 10 seconds.
  2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky, no more than 30 seconds. To test, squeeze a small amount together; if it is crumbly, add more ice water, 1 tablespoon at a time.
  3. Divide dough into two balls. Flatten each into a disc and wrap in plastic. Refrigerate for at least 1 hour.

Cook's Notes

Dough may be stored, frozen, up to 1 month.

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