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.