Pate Brisee to Make One 10-Inch Crust

Use this pate brisee recipe to make our Quiche with Morels and Scallions.

Source: Martha Stewart Living, April 2009

Makes one 10-inch crust

Yield

Ingredients

2 cups all-purpose flour
3/4 teaspoon salt
6 ounces (1 1/2 sticks) cold unsalted butter, cut into small pieces
3 tablespoons ice water

Directions

1. Pulse flour and salt in a food processor until combined. Add butter; process until mixture resembles coarse meal, about 10 seconds. With the machine running, add water in a slow, steady stream until mixture just begins to hold together.
2. Shape dough into a disk, wrap in plastic, and refrigerate until firm, 1 hour or up to 2 days.

Cook's Notes

Dough can be frozen for up to 1 month; thaw before using.

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