Martha Stewart’s Pâte Brisée (Pie Dough)
Pâte Brisée (Pie Dough) Makes 1 double-crust or 2 single-crust 9- to
10-inch pies Pâte brisée is the French version of classic pie or tart
pastry. Pressing the dough into a disk rather than shaping it into a ball
allows
it to chill faster. This will also make the dough easier to roll out, and if
you freeze it, it will thaw more quickly. For step-by-step photos, see our
Piecrust 101 feature. 2 1/2 cups all-purpose flour 1
teaspoon salt 1 teaspoon sugar 1 cup (2 sticks) unsalted butter,
chilled
and cut into small pieces 1/4 to 1/2 cup ice water 1. In the
bowl of a food processor, combine flour, salt, and sugar. Add butter, and
process until the mixture resembles coarse meal, 8 to 10 seconds. 2.
With machine running, add ice water in a slow, steady stream through feed tube.
Pulse until dough holds together without being wet or sticky; be careful not
to process more than 30 seconds. To test, squeeze a small amount together: If
it is crumbly, add more ice water, 1 tablespoon at a time. 3. Divide
dough into two equal balls. Flatten each ball into a disk, and wrap in
plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be
stored, frozen, up to 1 month.