This is a recipe for pate brisee I found on epicurious that passes nicely for the french one Philippe's mother taught me. However, despite what they say, I think it's flakerier if you do it the slow by hand way. Perhaps it's because I get tired of making the butter very fine, and end up folding the dough quite a bit, as if it were puff pastry. Anyhow, it's good even if you are lazy and follow the instructions.

PASTRY FOR A ONE-CRUST TART
This recipe originally accompanied Madame Quiche's Quiche Au Fromage.

This pastry is short, buttery, and wonderfully easy to put together. I make it in the food processor, for the less it is touched by warm hands, the shorter and flakier it will be. Be sure to let the pastry rest at least one hour at room temperature, so it is easy to roll out, then chill it before baking.
Resting is critical also to the flakiness... don't skip this step! Unless you have to-- life is short.

1-1/2 cups all-purpose flour
Large pinch sea salt (or normal salt)
8 tablespoons unsalted butter, chilled and cut in small pieces (i.e. one stick)
5 to 6 tablespoons chilled water

Place the flour and the salt in the bowl of a food processor and process to mix. Cut the butter in chunks and add it to the flour. Process it, using pulses, until the butter is incorporated into the flour and the mixture looks like coarse cornmeal. With the food processor running, add the water and process briefly, using pulses, just until the pastry beings to hold together in large clumps. Turn the pastry out onto a floured work surface and gather it into a ball. Proceed with any recipe calling for an un-baked tart pastry.

Makes enough dough for a 10 1/2 inch tart pan.
Letter from France
January 1999
Susan Herrmann Loomis