It's the first day of fall, and fall is high pie season for us. Sara Kate has already shared her favorite pie plate and a great sour cream pie crust recipe. But we also love this recipe from Martha Stewart for Pâte Brisée, a fancy name for a very basic French pie dough. It's our go-to for pie crust. We use it all the time.
Get links to the recipe and a video of Martha making it from start to finish...This crust is made entirely with butter -- no shortening -- and it has a tiny bit of sugar for a little sweetness. It's incredibly easy to make in a food processor, and if you are intimidated by making or rolling out pie crust, we highly recommend watching the video.
In it, you can see how crumbly and loose the mixture is when Martha pours it out of the food processor and onto the counter, which might be a revelation to those of you who are waiting for a ball to form. She also shows how she chills the dough in flat disks rather than balls, so they're easier to roll out.
And there are little things, like the way she gathers the loose dough together with the edges of the plastic wrap, rather than warming it up too much with her hands.
Watch the video and get the recipe: