3 cups all-purposeFlour
½ teaspoon Salt
½ teaspoon Baking Powder
18 (9 oz) tablespoons unsalted Butter, cut in ½-inch pieces, well chilled
5 to10 tablespoons Ice Water
- With the chopping blade of your food processor, add the flour, salt and baking powder and process for a few seconds. Add the ice cold butter and pulse until crumbly and no pieces of butter are visible.
- Add about half of the water and mix for a few seconds, then pulse 5 or 6 times. If the dough breaks apart easily add a little more water. The dough should hold together when pressed into a ball. Add the liquid sparingly so that the dough is not sticky. Do not over process or the pastry will be tough, not tender and flaky.
- Remove from your processor and flatten into a 6 to 8 inches disk in diameter and about 1 ½ inch thick and wrap with plastic. Refrigerate for 1 or 2 hours to let rest before using.
- Be sure to thaw at room temperature at least 30 to 60 minutes before using it.