Pate Brisee for Mini Chicken Potpies
Makes enough for eight mini potpies in Mini Chicken Potpies with Herb Dough.
Source: Martha Stewart Living, March 2005
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 sticks (8 ounces) cold unsalted butter, cut into 1/2-inch pieces
- 1/4 to 1/2 cup ice water
Pulse flour, salt, and butter in a food processor until mixture resembles coarse meal. With processor running, drizzle in water just until dough comes together.
Turn dough out onto a large piece of plastic wrap. Pat into a disk. Wrap in plastic wrap. Refrigerate dough at least 1 hour. (Dough can be refrigerated up to 1 day or frozen up to 1 month.)