Recipe for Pate Brisee
Ingredients
Makes enough for 1 double-crust or 2 single-crust 9-inch pies
* 2 3/4 cups all-purpose flour
* 1 1/2 teaspoons coarse salt
* 1 tablespoon granulated sugar
* 2 1/4 sticks (18 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
* 7 to 10 tablespoons ice water
Directions
1. Pulse flour, salt, and sugar in a food processor. Add butter, and pulse until coarse crumbs form, about 10 seconds.
2. With machine running, add ice water in a slow, steady stream just until dough holds together and is not wet or sticky, no longer than 30 seconds.
3. Divide dough into two portions, and shape each into a disk. Wrap in plastic; refrigerate at least 1 hour or overnight. Dough can be frozen up to 1 month; thaw in refrigerator overnight before using.
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