Prep Time: 10 minutes
Chill Time: at least 30 minutes
1¼ cups all-purpose flour
½ teaspoon salt
½ teaspoon sugar
1 stick of frozen or chilled butter, cubed
1/8-1/4 cup of ice cold water
1. In the bowl of a mini food processor, combine the flour, salt and butter. Give it a quick spin until the butter resembles coarse crumbs (about 3-5 pulses). You want to leave the butter in large enough chunks that it doesn’t crumble into sand during steps 2 and 3. When finished, the butter should be about the size of peas.
2. Slowly add 1 tablespoon of ice cold water at a time, pulsing the dough about 2-3 times after each tablespoon is added. The dough is ready to be chilled once it forms a ball and begins to pull away from the sides of the mini food processor.
3. Pour the dough out onto a lightly floured piece of saran wrap and gently work the dough into a small disk. Cut the disk in half, wrap each half in saran wrap and place in the refrigerator to chill for at least 30 minutes. (Note: If you would prefer to freeze the dough, wrap the saran wrapped disk in aluminum foil and place in a Ziploc baggie in the freezer. It will keep for up to 2 weeks.)