Basic pie crust (Pâte brisée) from Martha Stewart's Pies & Tarts by Martha Stewart

  • all-purpose flour
  • butter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Bloominanglophile on October 05, 2013

    This, so far (about 20 years now) is my go to recipe for Pate Brisee. It is really easy to whip up in the food processor. Having said that, the crust often shrinks, so my pretty crimping ends up looking just ok once out of the oven. I need to do some trouble-shooting and try some other recipes. One thing I won't change is using only butter for my crust--I don't use shortening in my cooking.

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