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   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.
   
   
   
     RELATED CONTENT
   
   
   
   Piecrust 101 
   
   
   
   Decorating Piecrusts 
   
   
   
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