Pate Brisee

2 1/2 c. flour

1 tsp. salt

1 c butter (2 sticks) cold and cut in pieces

1/4 c. ice water (more if needed)

In the bowl of a food processor combine flour, salt; pulse to combine.

Add the pieces all at once and pulse until coarse crumbs (less than 10 sec. important not to over process)

OR cut in butter by hand with pastry blender.

Add water slowly while mixing until the texture is crumbly and just holds together (less than 30 sec.)

(Test by squeezing a small amount and if it is still too crumbly add 1 T of water at a time.

Divide dough in 1/2

place each portion in plastic wrap gathered and pulled to the center to form a ball

then flatten into a disc and chill (can freeze up to a month - thaw overnight in refrigerator before using)

Roll dough working from center. If the dough looses its circular shape, place the end of the rolling pin near the crooked edge and work that area by pressing with one hand and holding the pin loosely with the other.

Keep the work surface floured, or use plastic wrap on the top and bottom.

Roll the dough over the pin and gently drape over the pie plate. Once fit, trim the dough with kitchen shears leaving an overhang.