Deep-Dish Pate Brisee for Raspberry Rhubarb Lattice Pie

Stage 1
Place flour, salt, and sugar in a food processor; cycle to consolidate. Add spread, and interaction until blend looks like coarse feast, around 10 seconds. Add 1/2 to 3/4 cup ice water in a sluggish, constant flow through the feed tube with the machine running, just until the batter keeps intact. Try not to process for over 30 seconds. Test mixture just barely together; in the event that it is as yet brittle, add a touch more water.

Stage 2
Turn batter out onto a piece of saran wrap. Press into a leveled circle, and envelop by the plastic. Refrigerate for no less than 1 hour prior to utilizing.

• Step 1

  Place flour, salt, and sugar in a food processor; process to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. Add 1/2 to 3/4 cup ice water in a slow, steady stream through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds. Test dough by squeezing a small amount together; if it is still crumbly, add a bit more water.

• Step 2

  Turn dough out onto a piece of plastic wrap. Press into a flattened circle, and wrap in the plastic. Refrigerate for at least 1 hour before using.