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1
Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine.
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2
Add the butter pieces to the flour mixture, and process until the mixture resembles coarse meal, about 10 seconds.
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3
Add the ice water in a slow, steady stream, through the feed tube with the machine running, just until the dough holds together.
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4
Do not process for more than 30 seconds.
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5
Turn the dough out onto a work surface.
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6
Divide into 2 equal pieces, and place on 2 separate sheets of plastic wrap.
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7
Flatten, and form 2 disks.
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8
Wrap, and refrigerate at least 1 hour before using.
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9
Marthas Perfect Pate Brisee will also make two 6 1/2-inch double-crust pies: Divide the dough into quarters and the filling in half; the baking time is the same.
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10
The amount of water required to hold the pastry together will vary, depending on the humidity.
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11
Chilling the piecrust before it is baked helps it keep its shape and gives it a professional look.
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12
Evenly brushing the egg wash over the piecrust results in an evenly browned crust.
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13
Martha likes to use glass pie plates so she can see whether the bottom crust is done.
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14
Flour, cornstarch, or tapioca can be used to thicken a berry pie.
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15
A fruit filling is usually done when the juices are bubbling.
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16
Bake the pie with a baking sheet underneath the plate to catch overflow from the filling.
