PATE BRISEE FOR STRAWBERRY-CREAM-PIE CAKE
This flaky, buttery pastry forms the structure of the Strawberry-Cream-Pie Cake.
Provided by Martha Stewart
Categories Food & Cooking
Time 1h10m
Yield Makes 4 disks
Number Of Ingredients 5
Steps:
- Pulse together flour, sugar, and salt in a food processor. Add butter and pulse until mixture resembles coarse crumbs with some small pea-size pieces remaining. Add 1/3 cup ice water and pulse until mixture holds together when pinched. If too dry, add more water, 1 tablespoon at a time.
- Transfer dough to a lightly floured surface and knead once. Divide into 4 pieces. Pat into disks and wrap each in plastic wrap. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw overnight in refrigerator before using.
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