Pate Brisee

By pattie_d

For the flakiest crust, make sure all ingredients (including the flour) are cold before you begin.

This recipe has been adapted from "Martha Stewart's Pies & Tarts."

Makes enough for one double pie crust or to 9" pies

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 sticks (1 cup) unsalted butter, cold, cut into small pieces
• 1/4 cup ice water, plus more if needed

Preparation

Step 1

Directions

In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)

With the machine running, add the ice water through the feed tube in a slow, steady stream, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.

Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.