*** Pate Brisee Pie Crust

• 2 1/2 cups all purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 cup (2 sticks) cold unsalted butter, cut into small pieces
• 1/4 to 1/2 cup ice water

Measure out the ingredients and place ALL of them in the refrigerator for at least 30 minutes. Pulse flour, salt, and sugar in a food processor. Cut butter into a small pieces and add to processor.

Pulse until mixture resembles coarse meal, with some larger pieces remaining (up to 1/2 inch), about 10 seconds.

Drizzle 1/4 cup ice water evenly over mixture, and pulse until the dough just begins to hold together. Pinch off a piece of dough with your fingers: it should just hold together when squeezed without being wet, sticky, or crumbly. Add up to 1/4 cup more water, by the tablespoon, if necessary.

Turn out dough onto plastic wrap. Use your hands to quickly gather wrap to shape the dough into balls; flatten slightly. Unwrap: rewrap loosely, leaving half an inch of air space around the dough. Roll to 1/2 inch thick, filling space. refrigerate until dough is firm, 1 hour or up to 1 day.

If necessary, let dough sit at room temperature 10 minutes to soften. On a lightly floured surface, roll dough, working from center out to edges. Turn dough one-eighth of a turn with every roll, loosening it with a large offset spatula. Remove excess flour with a dry pastry brush.

Once the dough is rolled out to its proper dimension, roll it back up over the pin. Next, carefully unroll to drape the dough over the pie plate, and gently press to fit it into the dish.

Makes 2 rounds, 38 WW PointsPlus each.