Kristin Ferguson's Pate Brisee (Pie Dough) recipe

 
Kristin Ferguson's Pate Brisee

Makes: Enough for about 8 tarts or quiches

2 cups pastry flour
2 cups all purpose flour
1 tablespoon kosher salt
1 pound Plugra butter, cut into pieces, chilled
1/2 cup (about) ice water

1. Using an electric mixer, preferably fitted with a paddle attachment, mix butter, pastry flour and salt in a large bowl until very well blended. Add remaining flour and mix just until mixture looks uniformly shaggy. Add water and mix until moist clumps form. Gather dough into 8 even balls; flatten balls into disks and wrap in plastic. Chill at least 20 minutes. (Dough can be made ahead. Refrigerate up to 1 week or freeze up to 1 month. Allow dough to soften slightly at room temperature before rolling.)