I found this recipe for pate brisee in Martha Stewart's magazine yesterday, while waiting in the doctor's office (sorry, I didn't have space or time to copy down the actual instructions!):
2 1/2 cups All-Purpose flour
1 tsp salt
1 tbl chopped thyme (optional)
2 sticks (8 oz) butter, cold, cubed
1/2 cup ice water
Oh, wait! I did jot down the method, sort of!
1) pulse together the flour, salt and thyme.
2) add the butter and pulse until crumbly
3) add 1/3 cup of the water and pulse until the mixture just comes together, no longer than 30 seconds; add the remaining water if the dough is too dry and crumbly
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