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Ingredients

Directions

  • In the bowl of a food processor, pulse together flour, salt, and sugar. Add butter, and pulse until the mixture resembles coarse meal, 8 to 10 seconds.

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  • With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky, no more than 30 seconds. To test, squeeze a small amount together; if it is crumbly, add more ice water, 1 tablespoon at a time.

  • Divide dough into two balls. Flatten each into a disc and wrap in plastic. Refrigerate for at least 1 hour.

Cook's Notes

Dough may be stored, frozen, up to 1 month.

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