Pate Brisee for Apricot Cherry Bake

Name: Pate Brisee for Apricot Cherry Bake
Yield: Makes enough for one 9-inch doublecrust pie or 12 four-inch hand pies
Ingredients: 2 1/2 cups all-purpose flour, plus more for work surface; 1 teaspoon salt; 1 teaspoon sugar; 1 cup (2 sticks) chilled unsalted butter, cut into small pieces; 1/4 to 1/2 cup ice water

Use this recipe to make Apricot Cherry Bake and Apricot Hand Pies.

Source: Martha Stewart Living, June 2003

Makes enough for one 9-inch doublecrust pie or 12 four-inch hand pies

Yield

Ingredients

2 1/2 cups all-purpose flour, plus more for work surface
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water

Directions

1. Place flour, salt, and sugar in a food processor; pulse a few times to combine. Add butter; process until the mixture resembles coarse meal, about 10 seconds. With machine running, add ice water a few tablespoons at a time through the feed tube, just until dough holds together. Do not process more than 30 seconds.
2. Turn out dough onto a floured work surface. Divide in half, and flatten to form disks. Wrap each in plastic; refrigerate at least 1 hour or overnight.