Pate Brisee - Makes 1 single pie/tart crust

1             cup unbleached, all-purpose flour

½           teaspoon kosher salt

8             tablespoons (1 stick) unsalted butter, cold and cubed

2 to 3     tablespoons ice water

Nutritional information per serving (based on 12 servings):

Calories 100 (66% from fat) / carb. 7g / pro. 1g / fat 7g / sat. fat 5g / chol. 20mg / sod. 95mg calc. 0mg / fiber 0g

Put the flour and salt into the blender jar. Select Speed 3 and press Start. Blend until combined, 10 seconds.

Add the cubed butter. Select Speed 5 and pulse to form large crumbs, about 2 to 6 times. If it looks uneven, scrape down and pulse 1 to 2 more times.

Add 1 tablespoon of the water. Select Speed 5 and pulse to just combine.
Using a wooden spoon, scoop a bit of the mixture out of the blender jar.
Pinch the mixture. If it sticks together, then the mixture is ready. If it is
too dry, drizzle additional water, 1 tablespoon at a time, and repeat
pulsing 1 to 2 times until it just comes together. Do not overmix or your
baked pie/tart shell will be tough and not flaky.

Dump the mixture onto a large piece of parchment paper or plastic wrap. Using the heel of your hand, combine and work together gently – just a few times – to shape into a disk. Wrap well and chill in the refrigerator for a
minimum of 1 hour, or up to 3 days.