Pâte Brisee - video from Martha

http://www.wonderhowto.com/how-to/video/how-to-prepare-pate-brisee-pie-crust-50512/view/

hic...to thu lam cai nay 2 lan roi ma van chua thanh cong. De lan sau lam thu theo video nay xem co' kha' kham hon ko...

Ingredients

Makes 1 double-crust or 2 single-crust 9-inch pies
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cold, cut into small cubes
1/4 cup ice water, plus more if needed
Directions

In the bowl of a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened discs. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.