Pate Brisse with Thyme

PATE BRISSE WITH THYME (used to top the Chicken Pot Pie in a Pumpkin)

2 1/2 cups flour
1 t. salt
1 cup unsalted butter, cut into small pieces
2 T. thyme leaves
1/4cup to 1/2 cup ice water

Put the flour and salt into the bowl of a food processor. All ingredients should be cold. Add the pieces of butter for approximately 10 seconds, or until the mixture represents coarse meal. Add the thyme leaves, and pulse to combine.

Add ice water, drop by drop, through the feed tube with the machine running, until the dough just holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add more water.

Divide the dough in half and shape into two disks. Wrap in plastic wrap and refrigerate to chill for at least an hour.