Pate Brisee for Traditional Pumpkin Pie

Name: Pate Brisee for Traditional Pumpkin Pie
Yield: Makes enough for one 9-inch deep-dish piecrust
Ingredients: 2 1/2 cups all-purpose flour, plus more for surface; 1 tablespoon sugar; 1 teaspoon salt; 8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch cubes; 3 to 4 tablespoons ice water, plus more if needed

Use this dough to make Traditional Pumpkin Pie with a Fluted Crust.

Source: Martha Stewart Living, November 2008

Makes enough for one 9-inch deep-dish piecrust

Yield

Ingredients

2 1/2 cups all-purpose flour, plus more for surface
1 tablespoon sugar
1 teaspoon salt
8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
3 to 4 tablespoons ice water, plus more if needed

Directions

1. Pulse flour and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream until mixture just begins to hold together.
2. Shape dough into a disk, wrap in plastic, and refrigerate for at least 1 hour or up to 3 days (or freeze for up to 1 month; thaw in refrigerator before using).