PATE BRISEE FOR SWEET POTATO PIE
Use this classic dough to make any pie -- like our Pumpkin-Pecan Pie -- that will be the star of your holiday dessert table.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes enough for 2 eight-inch pies
Number Of Ingredients 5
Steps:
- Combine the flour, salt, and sugar in the bowl of a food processor fitted with the metal blade; pulse a few times until combined. Add the butter, and process until mixture resembles coarse meal, about 10 seconds.
- With the machine running, add the ice water in a slow, steady stream through the feed tube, just until mixture comes together to form a dough. Do not process more than 30 seconds.
- Turn dough out onto a lightly floured surface. Divide into 2 equal parts, and place each on a piece of plastic wrap. Flatten into disks. Wrap well in plastic; refrigerate at least 1 hour before using. Dough can be made ahead and stored in the refrigerator up to 1 week or in the freezer up to 1 month.
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