Recipe courtesy of Martha Stewart
Total:
16 min
Active:
15 min
Yield:
See note
Level:
Easy

Ingredients

Directions

Put the flour, salt, and sugar in the bowl of a food processor. All ingredients should be cold. Add the pieces of butter, and process for approximately 10 seconds, or just until the mixture resembles coarse meal. (To mix by hand, combine the dry ingredients in a large mixing bowl. Using a pastry blender or 2 table knives, cut in the butter until the mixture resembles coarse meal.) Add 1/4 to 1/2 cup ice water, drop by drop, through the feed tube with the machine running (or into the bowl if mixing by hand), just until the dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water. Turn the dough out onto a large piece of plastic wrap. Grasping the ends of the plastic wrap with your hands, press the dough into a flat circle with your fists. This makes rolling easier than if the pastry is chilled as a ball. Wrap the dough in the plastic, and chill for at least 1 hour. Lightly butter or spray with vegetable cooking spray the pie plates or tart pans you will be using. On a lightly floured board, roll out the pastry to a thickness of 1/8-inch. Place the pastry in a plate, pan or in a pastry ring that has been set on a parchment-lined baking sheet, and press it into the bottom edges and along the sides. Trim the pastry using scissors or a sharp paring knife, or by rolling a rolling pin across the top of the pan. Cutting the pastry an inch or so higher than the edge of the tart pan and tucking this overhang to the inside of the pan will give extra height and reinforcement. Crimp or decorate the edges of the pastry, if desired. Chill the pastry-lined pan until ready to use. Unbaked pastry shells can be refrigerated, wrapped in plastic, for up to 1 day; for longer storage, they can be frozen.;

Note: Yield: 2 (8 to 10-inch) tarts or single-crust pies, 1 (8 to 10-inch) double-crust pie, or 12 (2 1/2 to 3-inch) tartlets;

IDEAS YOU'LL LOVE

Pate Brisee

Pate Brisee

Recipe courtesy of Cheryl Smith

Pate Brisee

Recipe courtesy of Peggy Cullen

Pate Brisee

Pate Brisee

Venison Pate

Recipe courtesy of Ben Sheagren

Mushroom Pate

Recipe courtesy of Martha Stewart

Leftover Pate

Recipe courtesy of George Duran

Morel Pate

Recipe courtesy of Sara Moulton

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Cupcake Wars

          10am | 9c

          Cupcake Wars

          11am | 10c

          Cupcake Wars

          12pm | 11c

          The Pioneer Woman

          1:30pm | 12:30c

          Beat Bobby Flay

          2:30pm | 1:30c

          Beat Bobby Flay

          3:30pm | 2:30c

          Beat Bobby Flay

          4:30pm | 3:30c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Beat Bobby Flay

          10pm | 9c

          Beat Bobby Flay

          10:30pm | 9:30c

          Beat Bobby Flay

          11:30pm | 10:30c

          Chopped

          12am | 11c

          Beat Bobby Flay

          1:30am | 12:30c

          Beat Bobby Flay

          2:30am | 1:30c

          Chopped

          3am | 2c

          Mystery Diners

          4:30am | 3:30c

          Get Cooking