Pâte Brisée

Makes two 9-inch crusts; 24 servings

2      cups unbleached, all-purpose flour
2      tablespoons confectioners’ sugar,
        optional (add if preparing a sweet
        filling)
1     teaspoon kosher salt
16   tablespoons (2 sticks) unsalted butter,
        cut into ½-inch cubes, and sitting at
        room temperature for 15 minutes
¼     cup ice water

Nutritional information per serving:
Calories 100 (66% from fat) • carb. 7g • pro. 1g fat 7g • sat. fat 5g • chol. 20mg • sod. 95mg calc. 0mg • fiber 0g

1. Put the flour, sugar (if using), and salt into a large mixing bowl. Mix on Speed 1 to fully combine, about 20 seconds. Add the butter and mix on Speed 1 until the butter has been worked into the flour and isabout the size of peas.
2. Slowly add the water, about 1 teaspoon at a time, and mix on Speed 1, until the flour is hydrated, but not wet. The dough will not be fully together, just shaggy.
3. Turn the dough out onto a clean, lightly floured surface and knead by hand a few times to bring it together. Divide into twopieces and form each into a flat disk. Wrap in plastic wrap and chill until ready to use, a minimum of 2 hours, or up to 2 days.
* As long as it is wrapped, this pastry freezes well for up to 6 months.