| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| 2 1/2 | cups | all-purpose flour |
| 1 | cup | unsalted butter -- cold |
| 1/4 | teaspoon | salt |
| 1 | teaspoon | sugar |
| 4 | tablespoons | up to 8 tablespoons of ice water |
| Combine dry ingredients in a food processor. Add butter and pulse 6 to 8 times or until mixture forms a coarse crumb about the size of peas. Add water one tablespoon at a time and pulse until mixture just begins to clump together. Gently shape the dough into two disks. Don't overwork it or the dough will be tough. Wrap disks in plastic wrap and chill for at least one hour or up to overnight. NOTES : You can make this by hand using a pastry blender. Makes 16 servings |
| Per Serving: 174 Calories; 12g Fat (60.3% calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 35mg Sodium. Exchanges: 1 Grain (Starch); 2 1/2 Fat; 0 Other Carbohydrates. |