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2½ cups all-purpose flour, plus more for dusting

1 teaspoon salt

1 teaspoon sugar

1 cup (2 sticks) chilled unsalted butter, cut in pieces

¼ to ½ cup ice water

1. Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter pieces to the flour mixture, and process until the mixture resembles coarse meal, about 10 seconds. Add the ice water in a slow, steady stream, through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds.

2. Turn the dough out onto a work surface. Divide into 2 equal pieces, and place on 2 separate sheets of plastic wrap. Flatten, and form 2 disks. Wrap, and refrigerate at least 1 hour before using.

large quantity pâte brisée

MAKES FOUR 5-INCH PIES

This recipe make 1½ times Martha’s Perfect Pâte Brisée (recipe Basics).

3¾ cups all-purpose flour

1½ teaspoons salt

1½ teaspoons sugar

1½ cups (3 sticks) chilled unsalted butter, cut in pieces

½ to ¾ cup ice water

1. Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter pieces to the flour mixture, and process until the mixture resembles coarse meal, about 10 seconds. Add the ice water in a slow, steady stream, through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds.

2. Turn the dough out onto a work surface. Divide into 2 equal pieces, and place on 2 separate sheets of plastic wrap. Flatten, and form 2 disks. Wrap, and refrigerate at least 1 hour before using.

PERFECT PIECRUST

•Martha’s Perfect Pâte Brisée will also make two 6½-inch double-crust pies: Divide the dough into quarters and the filling in half; the baking time is the same.

•The amount of water required to hold the pastry together will vary, depending on the humidity.

•Chilling the piecrust before it is baked helps it keep its shape and gives it a professional look.

•Evenly brushing the egg wash over the piecrust results in an evenly browned crust.

•Martha likes to use glass pie plates so she can see whether the bottom crust is done.

•Flour, cornstarch, or tapioca can be used to thicken a berry pie.

•A fruit filling is usually done when the juices are bubbling.

•Bake the pie with a baking sheet underneath the plate to catch overflow from the filling.

pâte sucrée

MAKES TWO 8- TO 11-INCH TARTS

This pastry dough may be stored in the freezer for up to 1 month. Defrost by refrigerating overnight or letting stand at room temperature for 1 hour.

2½ cups all-purpose flour

3 tablespoons sugar

1 cup (2 sticks) chilled unsalted butter, cut into pieces

2 large egg yolks

¼ cup ice water

1. Place the flour and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter pieces to the flour mixture, and process until the mixture resembles coarse meal, about 10 seconds. In a small bowl, lightly beat the egg yolks and ice water. Add the egg water in a slow, steady stream through the feed tube, with the machine running, just until the dough holds together. Do not process for more than 30 seconds.

2. Turn the dough out onto a work surface. Divide into 2 equal pieces, and place on 2 sheets of plastic wrap. Flatten, and form 2 disks. Wrap, and refrigerate at least 1 hour before using.

PÂTE SUCRÉE WALNUT VARIATION: Make the recipe as directed, substituting ¾ cup finely ground walnuts for ¾ cup of the flour.

chocolate pâte sucrée

MAKES ENOUGH FOR ONE 9-INCH TART

1¼ cups all-purpose flour

2 tablespoons cocoa powder

1/3 cup sugar

½ teaspoon salt

6 tablespoons unsalted butter, chilled, cut into pieces

3 large egg yolks

½ teaspoon pure vanilla extract

1. Place the flour, cocoa, sugar, and salt in the bowl of a food processor, and pulse several times to combine. Add the butter, and pulse until the mixture resembles coarse meal, about