Ingredients Edit

Directions Edit

  1. In food processor, combine both flours, sugar and salt and pulse to mix.
  2. With machine running, add oil in thin, steady stream, about 5 seconds.
  3. Remove lid and fluff mixture with fork.
  4. Replace lid and pulse again 1 to 2 seconds.
  5. Put ice water in measuring cup.
  6. With machine running, add 3 tablespoons water in 3-second stream.
  7. Stop machine at once, remove lid and fluff again with fork.
  8. Replace lid and add remaining 2 tablespoons water with 2-second pulse; pastry will form large crumbs.
  9. Turn pastry out onto work surface, scraping bowl thoroughly with rubber spatula.
  10. Gently knead 2 or 3 times into ball.
  11. Place dough on large sheet of plastic wrap and flatten into ¾-inch-thick disk; smooth cracked edges.
  12. Wrap in plastic wrap and refrigerate 30 to 60 minutes before rolling.
  13. Unlike like a butter pastry, dough won’t become very firm; this is primarily a rest to ensure easy rolling.