Pate Brisee

• 2 3/4 cups all-purpose flour
• 1 tablespoon sugar
• 1 1/2 teaspoons coarse salt
• 1 cup plus 2 tablespoons (2 1/4 sticks) cold unsalted butter, cut into 3/4-inch pieces
• 7 tablespoons ice water, plus more if needed

1. Combine dry ingredients Pulse flour, sugar, and salt in a food processor to combine (or whisk together by hand in a bowl).
2. Cut in butter Add butter, and pulse until coarse crumbs form, about 10 seconds (or quickly cut in with a pastry blender or your fingertips).
3. The mixture should have pieces ranging from coarse crumbs to the size of small peas.
4. Add water Add the water (start with 7 tablespoons and add up to 2 tablespoons more water only if necessary, 1 tablespoon at a time) and pulse until dough just holds together when pinched (do not process longer than 30 seconds).
5. The mixture should retain a crumbly texture at this point; it should not be sticky.
6. (If mixing by hand, drizzle water over flour mixture, and mix with a fork until dough just holds together.)
7. Shape and chill dough Turn out dough onto a clean work surface.
8. Knead once or twice to incorporate loose bits.
9. Divide in half.
10. Pat each half into a thick disk, then place on a piece of plastic wrap and gather wrap to flatten disk.
11. Wrap tightly in plastic and refrigerate at least 1 hour (or overnight).
12. Dough can be frozen up to 1 month; thaw in refrigerator overnight before using.

flour, sugar, coarse salt, cold unsalted butter, water

Taken from www.epicurious.com/recipes/food/views/pate-brisee-393829 (may not work)