The two secrets to light, flaky pastry dough are to use cold ingredients and
to process it as little as possible. In a food processor, with your pulse
button, it takes no time at all.
- 5 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 pound very cold unsalted butter, cut into very small pieces
- 3 egg yolks
- 4 tablespoons ice water
- Put the flour and salt in the bowl of the food processor fitted
with a metal blade. Pulse a few times to combine.
- Begin to add the
butter, and pulse until the mixture starts to look like coarse meal
(10 to 15 pulses).
- Add the egg yolks, then slowly pour in the ice
water while processing (no more than 20 seconds). Pulse until dough
just comes together - do not let it form a ball. If it holds together
when you pinch it, it's ready.
- Place the dough in a plastic
bag, form it into a flat round (like a round loaf of bread), and
chill it for at least one hour before rolling it out.
Yield: 2 piecrusts