Pate Brisee Jacque Pepi

original

  1. 1 1/2 cups all-purpose flour
  2. 1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
  3. 1/4 teaspoon salt
  4. 1/3 cup ice water
  1. MAKE THE PATE BRISEE Put the flour, butter and salt in a food processor and process for 5 seconds; the butter should still be in pieces. Add the ice water and process for 5 seconds longer, just until the dough comes together; the butter should still be visible.
  2. Remove the dough from the processor and gather it into a ball. On a lightly floured surface, roll out the dough into a 16-by-18-inch oval 1/16 to 1/8 inch thick. Drape the dough over the rolling pin and transfer it to a large, heavy baking sheet. Chill the dough until firm, about 20 minutes. Preheat the oven to 400°.