It's ridiculously simple to make and easy to work with--no cracking or tearing--yet with all the buttery, flaky character of a rolled-out pie crust.
This recipe goes with Pumpkin Brûlée Tart, Pumpkin Curry Empanadas, Apple Pumpkin Galette
Sunset OCTOBER 2012
1. Whirl together flour, sugar, and salt in a food processor. Add butter and pulse into pea-size pieces. Drizzle 2/3 cup very cold water over crumbs and pulse just until moistened.
2. Turn dough onto a work surface and gather into a ball, turning to combine any dry crumbs.
3. Divide dough in half, form each into a disk, wrap in plastic wrap, and chill at least 30 minutes.
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