Pate Brisee Pie Crust Recipe

Ingredients
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup cold unsalted butter - cut into 1/2" cubes
4 to 6 tablespoons cold iced water

Procedure
Mix flour, salt, and sugar in a food processor. Pulse to mix.
Add butter and pulse to mix. Do not over pulse.
Add iced water 1 tablespoon at a time, until mixture binds together and mixture forms into pea-size.
Test by pinching with your fingers the dough and it should bind together. If not, add a little more icy cold water and pulse mix again. Do not over pulse-mix.
Remove dough from machine and place in a clean surface to knead.  Sprinkle surface with flour and lightly knead dough. 
Form into two round flat dough. Do not over knead. Sprinkle a small amount of flour on the two round doughs.
Wrap the two doughs in separate plastic food wrap and keep in the refrigerator for at least one hour before baking. The dough witll keep for two days.

*Makes 2 uncooked Pastry Shell
*Kitchen Tested by Author on May 29, 2008
*Edited by author 05/14/2011

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