Recipe courtesy of Cheryl Smith

Pate Brisee

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  • Yield: 2 (9-inch) shells or 10 (3-inc
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2 2/3 cups all-purpose flour

1/2 pound unsalted butter, very cold and cut into pieces

1 teaspoon kosher salt

3 ounces cold (iced) water

1 tablespoon sugar


  1. In a food processor, combine flour, salt, and sugar, then pulse 3 times to incorporate. Add butter and pulse until ingredients look and feel like coarse meal. Now add water and pulse until a ball of dough is formed. Do not overmix. Turn dough out onto plastic wrap, cover, and refrigerate for at least 1 hour before rolling out.