-
1
Put the flour, sugar, and salt in a food processor and pulse several times to mix.
-
2
Remove the lid and scatter the butter pieces over the dry mixture.
-
3
Pulse the machine repeatedly6 or 7 one-second burstsuntil the butter is broken into very small pieces.
-
4
Place the egg yolk in a 1-cup glass measure and add just enough of the water to equal 1/4 cup liquid.
-
5
Using a fork, blend the water and yolk.
-
6
Remove the lid of the processor and pour the liquid over the entire surface of the dry ingredients.
-
7
Dont, in other words, pour it into one spot.
-
8
Pulse the machine again, in short bursts, until the pastry starts to form large clumps.
-
9
Dont overprocess, or the butter will start to melt rather than stay in small pieces.
-
10
Tear off a sheet of plastic wrap about 14 inches long and place it nearby.
-
11
Empty the crumbs into a large mixing bowl.
-
12
Using your hands, pack the dough as you would a snowball.
-
13
Knead the dough 2 or 3 times, right in the bowl.
-
14
Put the dough in the center of the plastic wrap and flatten it into a disk about 3/4 inch thick.
-
15
The edges will probably crack slightly; just pinch and mold them back into a smooth disk.
-
16
Wrap the dough in the plastic and refrigerate until firm enough to roll, about 1 hour.
-
17
To mix by hand: Combine the flour, sugar, and salt in a large mixing bowl and mix well.
-
18
Scatter the butter pieces over the dry ingredients and cut them in, using a pastry blender or 2 knives, until the butter is broken into very fine pieces; the mixture will not be quite as fine I as with the processor.
-
19
Blend the yolk and water as directed above.
-
20
Sprinkle about half of the liquid over the flour, mixing it in with a fork.
-
21
Lift the mixture up from the bottom of the bowl and press down on the downstroke.
-
22
Add the remaining liquid a little at a time until the dough coheres.
-
23
You may need 1 to 2 teaspoons more water.
