Copied By: LEHEY_GREG @ESSG (Greg Lehey)
   SENT: 90-08-09  20:57
   FROM: FISHMAN_FRED @EASY
Pate Brisee (Basic Pie Crust) - enough for 2 single 8" - 10" crusts,
-----------------------------   1 double crust, or 12 3" or 4" tartlets

2 1/2 C unsifted all-purpose flour (you may use up to 3/4 C whole
           wheat pastry flour, or replace 2 Tbs flour with wheat germ)
1 tsp salt
1 or 2 tsp sugar, no more (optional)
1 C (2 sticks) unsalted butter
about 1/4 C ice water or buttermilk or yogurt

Have ingredients cold.  Place flour, salt, and sugar in food
processor.  Cut butter into slices and place on top of flour.  Turn
on machine.  With motor running, drizzle in ice water, buttermilk, or
yogurt a little at a time, stopping as soon as dough comes together;
you may need a bit less or more than 1/4 C depending on the weather
and the age and moisture content of the flour.  Tear off two (or as
many as you need for the crusts you are making) sheets of wax paper.
Turn dough out onto a sheet of wax paper, divide it into two or more
pieces, and wrap each piece in paper.  Refrigerate for at least an
hour and up to two days.  You may also freeze the dough almost
indefinitely if you wrap it well in plastic wrap or freezer bags.

To roll, take dough out of refrigerator.  Place a large piece of wax
paper on your rolling surface and sprinkle with a little flour.  Place
dough in the middle of the paper, turn so that both surfaces have been
lightly floured, and top with a clean sheet of wax paper.  If the
dough has been chilled for a long time, it may take a few minutes
before it can be rolled.  Give the dough a couple of good whacks with
the rolling pin (this is my favorite part!) and then begin rolling it
away from you.  Turn the dough after every few strokes so that it gets
rolled evenly.  When you have reached the desired thickness (somewhere
under 1/4" -- as you practice this a few times you will be able to
roll thinner crusts), peel off the top sheet of paper, invert your pie
plate on the dough, and in one motion turn the whole thing right side
up.  Peel off the remaining sheet of paper.  Fit the dough into the
dish securely (it will shrink a bit when it bakes), trim the edges,
crimp as desired, and return to the refrigerator for at least half an
hour.

You can use the dough as it is, partially bake it, or completely bake
it before filling it.  To partially bake, line the shell with foil and
some pie weights or dry beans.  Pop it into a preheated 375 degree
oven for about 10 minutes, remove and allow to cool.  To fully bake,
remove the foil and weights after 10 minutes, and return to the oven
for another 5 minutes, or until golden brown.  Cool completely before
filling.