Pâté Brisée:
1 ¼ cups unbleached all-purpose white flour or white spelt flour
½ teaspoon fine sea salt
1 teaspoon granulated sugar (optional)
½ cup (1stick) cold unsalted butter, cut into 8 pieces
2-4 Tablespoons ice water
Place the flour, sugar <g class="gr_ gr_116 gr-alert gr_gramm gr_inline_cards gr_disable_anim_appear Punctuation only-ins replaceWithoutSep" id="116" data-gr-id="116">and</g> salt in the bowl of a food processor fitted with the metal blade and pulse a couple times until blended.
Add the butter to the flour and pulse until the mixture resembles small peas.
Pour 2 Tablespoons of ice water on top of the flour mixture and pulse about 10 times. Avoiding the blade, carefully grab a small handful of dough and squeeze together. If the dough holds together without crumbling, it’s ready to be formed into a disc. If it’s too dry, pulse in another few teaspoons of ice water until dough holds together.
Transfer dough to a piece of plastic wrap and shape into a disc. Wrap well and refrigerate at least 30 minutes at which point it will be ready to roll out. Or you can keep the dough refrigerated for 2-3 days, or in the freezer, well wrapped for 2-3 months.