Flaky Pastry Dough - (for food processors) Makes two 9" Crusts

• 2 cups unbleached, all-purpose flour
• 1 teaspoon kosher salt
• 16 tablespoon (2 sticks) unsalted butter, cold and cut into ½" cubes
• ¼ cup ice water

Nutritional information per serving (based on 16 servings): Calories 150 (66% from fat) • carb. 11g • pro. 2g • fat 11g • sat. fat 8g • chol. 30mg • sod. 133mg • calc. 0mg • fiber 0g

1. Put the flour and salt into the large work bowl fitted with the large chopping blade. Process on High to sift, 10 seconds.
2. Evenly disperse the butter on top of the flour mixture. Pulse until the mixture resembles coarse crumbs, about 14 pulses. Pour in water, 1 tablespoon at a time, and pulse until the mixture just forms a dough—you may not need all of the water.
3. Divide the dough equally into 2 pieces and form each into a flat disk. Wrap each with plastic wrap and refrigerate for at least 30 minutes or until ready to use, up to 1 week. This dough also freezes well, up to 3 months.

TIP: For a sweet pastry dough, add 1½ tablespoons of granulated sugar to the dry ingredients in the work bowl.