Pate Brisee for Peach-Raspberry Lattice Pie.
This pate brisee goes with our delicious peach-raspberry lattice pie.
- Yield: Makes enough for 1 nine-inch double-crust pie
Photography: Dana Gallagher
Source: Martha Stewart Weddings, Winter 2004
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon sugar
- 1 teaspoon salt
- 8 ounces (2 sticks) cold unsalted butter, cut into small pieces
- 1/4 to 1/2 cup ice water
Pulse together flour, sugar, and salt in a food processor just to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. With machine running, add 1/4 cup ice water in a slow, steady stream through feed tube until dough just holds together. If it seems too dry, add more ice water a tablespoon at a time. Do not process more than 30 seconds.
Divide dough into 2 equal pieces, and place each on a piece of plastic wrap. Flatten, and form into disks. Wrap well; chill until firm, about 30 minutes.
Roll each dough half on a lightly floured work surface into an 11-inch round. Fit one round into a 9-inch pie tin. Cut the other round into 1/2-inch-wide strips. Chill pie shell and strips until ready to use, at least 20 minutes.