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1
To mix the dough by hand, combine flour, sugar, salt and baking powder in a medium mixing bowl and stir well to mix.
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2
Cut butter into 1-tablespoon pieces and add to dry ingredients.
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3
Toss once or twice to coat pieces of butter.
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4
Using your hands or a pastry blender, rub the butter into the dry ingredients by breaking it into tiny pieces, continuously pinching and squeezing it into the dry ingredients.
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5
Be careful to keep the mixture uniform by occasionally reaching down to the bottom of the bowl and mixing all the ingredients evenly together.
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6
Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible.
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7
Beat the egg(s) in a small bowl and pour over the flour and butter mixture.
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8
Stir in with a fork, continuing to stir until the dough begins to hold together, but still appears somewhat dry.
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9
Scatter flour on the work surface and scrape the dough onto it.
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10
Press and knead the dough quickly 3 or 4 times, until it is smooth.
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11
To mix the dough in the food processor, combine flour, sugar, salt and baking powder in work bowl fitted with metal blade.
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12
Pulse 3 times at 1-second intervals to mix.
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13
Cut butter into 1-tablespoon pieces and add to work bowl.
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14
Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal and no large pieces of butter remain visible, about 15 pulses in all.
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15
Add the egg(s) to the work bowl and pulse 10 times or so, until the dough forms a ball.
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16
Scatter flour on the work surface and scrape the dough onto it.
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17
Press and knead the dough quickly 3 or 4 times, until it is smooth.
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18
Press the dough into a disk (two equal disks for the larger amount of dough).
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19
Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6-inch disk.
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20
Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour
