"Fall Leaves" Pate Brisee

Directions

1. Pulse flour, salt, and sugar in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.
2. Evenly drizzle 1/4 cup water over mixture. Pulse until mixture just begins to hold together (it should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Divide dough in half. Place each half on a piece of plastic wrap, and wrap. Press dough into 2 disks using a rolling pin. Refrigerate until firm, about 1 hour or overnight. (Dough can be frozen for up to 1 month; thaw before using.)
3. Roll 1 disk of dough to 1/8-inch thickness on a floured surface. Fit dough into a 9-inch pie dish. Trim edge flush with rim. Freeze until firm, about 30 minutes.
4. Roll remaining disk to 1/8-inch thickness on a floured surface. Transfer to a piece of parchment. Cut out 18 leaves, rerolling scraps if needed, using 3 1/2-inch leaf-shaped cutters (sugarcraft.com). Transfer leaves to another piece of parchment; chill if needed. Gently press the dull edge of a paring knife into leaves to create veins. Freeze until firm, about 30 minutes.