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Pate Brisee (dough)



Ingredients:
1 38/125 Pound(s) all purpose flour
4/23 Ounce(s) salt
4/23 Ounce(s) sugar
1 Cup(s) butter; chilled, cut in small pcs
4 Tablespoon(s) ice water
Directions: In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month. Note: Makes enough for 1 nine-inch double-crust pie or 12 5-inch hand pies Contributor: Martha Stewart Living
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