Pate Brisee for Red Currant and Raspberry Pie

Name: Pate Brisee for Red Currant and Raspberry Pie
Yield: Makes enough for one 9- or 10-inch double-crust pie
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon salt; 1 cup (2 sticks) chilled unsalted butter, cut into small pieces; 4 to 6 tablespoons ice water

Use this recipe to make our Red Currant and Raspberry Pie.

Source: Martha Stewart Living, July 2003

Makes enough for one 9- or 10-inch double-crust pie

Yield

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
4 to 6 tablespoons ice water

Directions

1. In a food processor, pulse flour, salt, and sugar until combined. Add butter, and process until mixture resembles coarse meal, 20 seconds.
2. Pour 4 tablespoons ice water in a steady stream through feed tube, and pulse until dough just holds together; do not process more than 20 seconds. If dough is crumbly, add more ice water, 1 tablespoon at a time.
3. Divide dough in half. Flatten each half into a disk; wrap in plastic. Refrigerate, at least 1 hour or overnight. Dough may be stored, frozen, up to 1 month.