Flaky Pastry Dough (Pâte Brisée)

Makes two, single-crust, 9-inch tarts or one, double-crust pie

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

Nutritional information per serving (based on 16 servings):
Calories 150 (66% from fat) • carb. 11g • pro. 2g • fat 11g • sat. fat 8g • chol. 30mg • sod. 133mg • calc. 0mg • fiber 0g

1. Put the flour and salt into the large work bowl
fitted with the large chopping blade. Process
on High to sift, 10 seconds.
2. Evenly disperse the butter on top of the flour
mixture. Pulse until the mixture resembles
coarse crumbs, about 14 pulses. Pour in water,
1 tablespoon at a time, and pulse until
the mixture just forms a dough—you may not
need all of the water.
3. Divide the dough equally into 2 pieces and
form each into a flat disk. Wrap each with
plastic wrap and refrigerate for at least 30
minutes or until ready to use, up to 1 week.
This dough also freezes well, up to 3 months.

TIP: For a sweet pastry dough, add 1½ tablespoons
of granulated sugar to the dry ingredients in the work
bowl.