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Pate brisée is the French version of a classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.

Helga

Pate Brisée (Pie Dough)

Recipe by Martha Stewart
Makes 1 double-crust or 2 single-crust 9- to 10-inch pies

Ingredients:
2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
¼ to ½ cup ice water

Preparation:

1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
2. With the machine running, add ice water in a slow, steady stream through the feed tube. Pulse until the dough holds together without being wet or sticky; be careful not to process for more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
3. Divide the dough into two equal balls. Flatten each ball into a disc and wrap it in plastic. Transfer to the refrigerator and chill for at least 1 hour. Dough may be stored, and frozen, for up to 1 month.

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