Used the
pate brisee recipe to make a mixed-berry cherry pie and an apple pie. Doubled the recipe and had enough for both bases and tops. I had trouble getting 'ice cold water' without having ice chunks in the cup (bad planning) so the dough came together very quickly. Ended up using water from the tap on cold and ended up plopping mixing bowl in freezer instead of fridge to make sure the dough was cold before rolling it out.
