This recipe make 1 1/2 times Martha’s Perfect Pâte Brisée (recipe page 647).

　　

Ingredients

makes four 5-inch pies

　　3 3/4 cups all-purpose flour

　　1 1/2 teaspoons salt

　　1 1/2 teaspoons sugar

　　1 1/2 cups (3 sticks) chilled unsalted butter, cut in pieces

　　1/2 to 3/4 cup ice water

　　

Step 1

Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter pieces to the flour mixture, and process until the mixture resembles coarse meal, about 10 seconds. Add the ice water in a slow, steady stream, through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds.

　　

Step 2

Turn the dough out onto a work surface. Divide into 2 equal pieces, and place on 2 separate sheets of plastic wrap. Flatten, and form 2 disks. Wrap, and refrigerate at least 1 hour before using.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.