Buttercrust Pastry Dough
This pastry dough recipe is tender and flaky. A food processor helps you achieve a gorgeous bread crumb texture when adding the ice water. If you use the dough for a savory recipe, cut down the sugar a bit but do not omit it entirely. The most important thing to remember is to use frozen butter and ice-cold water.
all-purpose flour
2
cups
butter, cut into 12 cubes, frozen
½
cup
sugar
1
tablespoon
salt
1
teaspoon
ice water
6
tablespoons
 Place 1 cup flour into a food processor with the blade attachment. Sprinkle frozen butter cubes over flour.
  Cover with remaining 1 cup flour, sugar, and salt. Pulse in short bursts until butter is broken down into small pieces, about 1 minute.
  Drizzle in ice water. Pulse with longer pulses until mixture turns pale yellow and resembles bread crumbs, 10 to 12 seconds. Scrape down the sides with a spatula. Pulse 1 to 2 more times.
  Transfer mixture onto a work surface and gather into a ball. Flatten slightly and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour to overnight before rolling out.
