Pate Brisee for Pumpkin-Pecan Tart

Name: Pate Brisee for Pumpkin-Pecan Tart
Yield: Makes enough for one 9-inch double-crust pie or two 11-inch single-crust tarts
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon sugar; 1 cup (2 sticks) cold unsalted butter, cut into small pieces; 1/4 to 1/2 cup ice water

Use this pate brisee recipe to make Pumpkin-Pecan Tart.

Makes enough for one 9-inch double-crust pie or two 11-inch single-crust tarts

Yield

Ingredients

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

Directions

1. Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork).
2. Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day.