Photography: Johnny Miller
Source: Everyday Food, May 2012
- 2 1/2 cups all-purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon fine salt
- 2 sticks cold unsalted butter, cut into pieces
- 1/4 cup ice water
In a food processor, pulse flour, sugar, and salt. Add butter, pulsing until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add water, pulsing until dough is crumbly but holds together when squeezed (if necessary add up to 2 tablespoons water). Divide dough into 2 disks, wrap each in plastic, and refrigerate at least 1 hour (or up to 2 days).