A tender, flaky crust—guaranteed
Chill the butter in the freezer for 15 minutes.
In a food processor, combine the flour and salt, cover, and pulse four or five times to mix. Scatter the chilled butter on top. Cover and pulse eight to ten times more, in 1-second-long bursts to break the fat into very small pieces. Using the feed tube, add the egg mixture in an 8- to 10-second-long stream, while pulsing. Continue to pulse until the dough forms large, clumpy crumbs.
Turn the dough out onto a lightly floured work surface and pack it into a ball. Gently knead once or twice, then flatten into a ½-inch-thick disk. Wrap in plastic and refrigerate for 1 to 2 hours before rolling.