PATE BRISEE (BASIC PASTRY DOUGH)
Steps:
- With metal blade in place on Quisinart processor, add flour, butter and salt to work bowl of food processor. Process for 8-10 seconds or until the mixture has consistancy of coarse meal. With processor running, pour ice water through feed tube in a steady stream. Stop processing as soon as dough begins to form a ball. Use immediately or wrap in plastic wrap and refrigerate or freeze for later use. When ready to roll out chiled dough, let stand at room temperature to soften slightly. Allow frozen dough to thaw for 10-15 min. Roll lightly floured board to 1/8-inch thickness. Fit into pan or pans and chill again before baking to prevent shrinkage. To bake infilled shells, prick bottom with a fork, cover with a round wax paper and fill with 2 cups metal pie weights or uncooked rice or beans. Bake at 425 degrees for 15-18 minutes or until golden. Carefully remove weights and let cool before filling. Do not prick bottom when pie when shell is baked with a filling. Fill and bake as directed in recepi. Makes enough pastry for a double-crust 10 inch pie or 2 10 inch pies or 30-36 3-inch tart shells.
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