Pâte Brisée

2    cups unbleached, all-purpose flour
1    teaspoon kosher salt
16  tablespoons (½ pound; 2 sticks) unsalted butter, cold and cut into ½-inch cubes
¼   cup ice water

Nutritional information per double-crust serving

(based on 12 servings): Calories 200 (66% from fat) | carb. 15g | pro. 2g | fat 15g sat. fat 9g | chol. 40mg | sod. 190mg | calc. 0mg | fiber 0g

Nutritional information per single-crust 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

1. Insert the chopping blade into the work bowl of the food processor. Add the flour and salt and process for 10 seconds to sift. Add the butter and pulse until the mixture resembles coarse crumbs.
2. Pour in water 1 tablespoon at a time, and pulse until mixture just forms a dough – you may not need all of the water. Divide dough equally into two pieces and form each into a flat disc; wrap in plastic and refrigerate until ready to use.

NOTE: As long as it is well wrapped, this pastry freezes well for up to 6 months.