Use this recipe to make our Fungus Tart.
Pulse flour, sugar, and1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle1/4 cup ice water evenly over mixture. Pulse until mixture just begins to hold together (dough should not be wetor sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, about1 hour or up to overnight.
Dough can be frozen for up to 1 month. Thaw before using.