Paté Briseé (Pastry Dough)

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   ["With the metal blade in place, add the flour, butter and salt to the work bowl of a food processor.", "Process for 8-10 seconds, until the butter is worked into the flour and has the consistency of coarse meal.", "With the processor running, pour the ice water (minus the ice cubes) through the tube in a steady stream.", "Stop processing when the dough begins to form a ball.", "Turn out onto a counter or work board, and shape into two smooth disks.", "Use immediately, or wrap in plastic wrap and refrigerate or freeze.", "When ready to roll out, let stand at room temperature for 10 minutes to allow to soften slightly.", "Roll on slightly floured board to 1/8"" thickness.", "Fit into desired pan(s) and chill again to prevent shrinkage.", "NOTE: To pre-bake unfilled shells, prick the bottom with a fork, cover with waxed paper, and fill with pie weights or 2 cups of dried beans. Bake at 425 F for 15-18 minutes until golden. Remove weights or beans, and cool before filling.", "NOTE: Add 2 T sugar if desired for sweeter dough in use with desserts rather than savory dishes."]

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