This food processor recipe for pâte Brisée, the traditional French shortcrust used for pies and tarts, is astonishingly simple to make and yields a sturdy, flaky crust with rich, buttery flavor. If you’re familiar with making pastry dough, you might be scandalized at the thought of using a food processor to cut in cold butter. I know I was the first time I heard about it. The reason it works is that a food processor is so much more powerful than a fork or pastry cutter wielded by hand that it breaks the butter up and incorporates it very quickly, before it has a chance to get warm and melty. Warm and melty…