Pâte Brisée (Tart Dough)

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This recipe for tart dough is used in a majority of the recipes in my copy of Martha Stewart’s Pies and Tarts.


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1 cup cold unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water


  • Put flour, salt, and sugar in bowl of food processor.  All ingredients should be cold.
  • Add butter and process for approximately 10 minutes, or just until mixture resembles coarse meal. (you can also do this by hand with a pastry cutter)
  • Add ice water drop by drop through feed tube with machine running, just until the dough holds together without being wet or sticky.
  • Do not process more than 30 seconds.
  • Test dough by pressing a small amount together, if it is still crumbly, add a bit more water.
  • Turn dough into a large piece of plastic wrap, press into a flat circle and refrigerate for at least an hour.

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