Thomas's Pate Brisee
- Yield: Makes enough for two 9-or 10-inch single crust pies or one 9-or 10-inch double-crust pie
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 tablespoon sugar
- 1 1/2 teaspoons coarse salt
- 1 cup (2 sticks) cold unsalted butter, cut into small pieces
- 6 tablespoons ice water, plus more if needed
Pulse flour, sugar, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Evenly drizzle with ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary; add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form dough into two disks, wrap in plastic, and refrigerate until firm, at least 1 hour, or up to overnight. Dough can be frozen up to 1 month; thaw overnight in refrigerator before using.