PATE BRISEE FOR MOROCCAN HAND PIES
Use this dough to make Moroccan Hand Pies
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h10m
Yield 2 Disks (enough for 16 Moroccan Hand Pies)
Number Of Ingredients 5
Steps:
- Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter. Pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Shape dough into 2 disks, and wrap each in plastic wrap. refrigerate until firm, about 1 hour or up to overnight.
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