Pâte Brisée

Yield: 2 crusts (2 single pies/tarts or 1 double-crust pie)

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

Nutritional information per serving:
Calories 100 (66% from fat) • carb. 7g • pro. 1g • fat 7g • sat. fat 5g • Col. 20mg • sod. 98mg • calc. 0mg • fiber 0g

1. Insert the chopping blade into the work bowl of the food processor. Add the flour and salt to the work bowl and process on Low to sift.
2. Add the cubed butter over the top of the flour mixture. Pulse until the mixture resembles coarse crumbs, about 8 to 10 pulses. Add the ice water, 1 tablespoon at a time. Pulse until mixture just forms dough (you may not need all of the water). Dough is ready when it holds when pinched together3. Divide the dough equally into 2 pieces and form each into a flat disc. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes before using.
4. Dough keeps for up to a week in the refrigerator or in the freezer for up to 3 months.
Tip: For a sweet pastry dough, add 1½ tablespoons granulated sugar in with the dry ingredients