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pastry dough (i.e. pate brisee)

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
• 1/4 to 1/2 cup cold tap water

1. In a bowl, combine flour, salt, and sugar. Add butter, and cut it in with a pastry cutter until the mixture resembles coarse meal.
2. While mixing with a wooden spoon, add cold tap water slowly. Mix until dough holds together without being wet or sticky; be careful not to mix too much. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Label them as yours and transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

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