Martha Stewart Living, November 2006
Yield Makes enough for 8 eggnog cups
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup cold (2 sticks) unsalted butter, cut into small pieces
- 1/4 to 1/2 cup ice water
- Pulse flour, salt, and sugar in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube until dough just holds together (no longer than 30 seconds).
- Turn the dough out onto a work surface. Shape into a disk. Wrap in plastic, and refrigerate at least 1 hour (up to 2 days), or freeze up to 1 month.
© 2014 Martha Stewart Living Omnimedia. All rights reserved.