Perfect pate brisee
The pie dough may be made 1 day ahead and refrigerated, well wrapped in plastic, or frozen, up to 1 month.
2 1/ 2 cups all-purpose flour, plus more for dusting 1 teaspoon salt 1 teaspoon sugar 1 cup (2 sticks) chilled unsalted butter, cut in pieces 1 / 4 to 1/ 2 cup ice water MAKES TWO 8 - TO 10 â€“ INCH SINGLE - CRUST PIES OR ONE 8 - TO 10 - INCH DOUBLE - CRUST PIE
- Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter pieces to the flour mixture, and process until the mixture resembles coarse meal, about 10 seconds. Add the ice water in a slow, steady stream, through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds.
- Turn the dough out onto a work surface. Divide into 2 equal pieces, and place on 2 separate sheets of plastic wrap. Flatten, and form 2 disks. Wrap, and refrigerate at least 1 hour before using.