Use this pate brisee for pie crusts with many of our favorite desserts, such as our Plum Crumb Pie.
- Yield: Makes 2 eight-to-ten-inch tarts or single-crust pies
Source: Martha Stewart Living, November 2001
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) cold unsalted butter, cut into small pieces
Put flour, salt, and sugar in bowl of a food processor, and pulse to combine. Add butter, and process for about 10 seconds, or just until the mixture resembles coarse meal.
Add ice water, tablespoon by tablespoon (1/4 to 1/2 cup), through the feed tube with machine running, just until the dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water.
Divide dough in half, and wrap each half in plastic wrap, using a rolling pin to flatten into a disk. Chill until needed. Wrapped in plastic, dough can be frozen for several weeks before using.