Pate Brisee

Directions

1. 1
   Combine dry ingredients Pulse flour, sugar, and salt in a food processor to combine (or whisk together by hand in a bowl).
2. 2
   Cut in butter Add butter, and pulse until coarse crumbs form, about 10 seconds (or quickly cut in with a pastry blender or your fingertips).
3. 3
   The mixture should have pieces ranging from coarse crumbs to the size of small peas.
4. 4
   Add water Add the water (start with 7 tablespoons and add up to 2 tablespoons more water only if necessary, 1 tablespoon at a time) and pulse until dough just holds together when pinched (do not process longer than 30 seconds).
5. 5
   The mixture should retain a crumbly texture at this point; it should not be sticky.
6. 6
   (If mixing by hand, drizzle water over flour mixture, and mix with a fork until dough just holds together.)
7. 7
   Shape and chill dough Turn out dough onto a clean work surface.
8. 8
   Knead once or twice to incorporate loose bits.
9. 9
   Divide in half.
10. 10
    Pat each half into a thick disk, then place on a piece of plastic wrap and gather wrap to flatten disk.
11. 11
    Wrap tightly in plastic and refrigerate at least 1 hour (or overnight).
12. 12
    Dough can be frozen up to 1 month; thaw in refrigerator overnight before using.