Pate Brisee

This is possibly the easiest dough I have ever made -- directions are precise (almost to the second) and concise and the recipe was easily halved to make a smaller pie/tart. The resulting crust was flaky enough that my husband said that it reminded him of a croissant. I used this recipe to make the onion tart in the Alice Waters cookbook, The Art of Simple Food (p. 177). Her directions for the dough didn't use a food processor and I thought I'd likely have a better result with the processor than without.