Martha Stewart Pate Brisee

2-3/4  cups		all-purpose flour
1  tablespoon		sugar
1  pinch		Salt
18  tablespoons		plus 2 tablespoons cold unsalted butter, cut into small pieces
2/3  cup		1/3 to ice water

Tip: For nutritional information on all the ingredients in Martha Stewart Pate Brisee just click on each ingredient name. Then adjust the serving size for any Martha Stewart Pate Brisee ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/3 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, about 1 hour.