A tender, flaky crust—guaranteed
Chill butter in the freezer for 15 minutes.
Put flour and salt into a food processor and pulse four or five times to mix. Scatter chilled butter on top. Pulse eight to ten times more, in 1-second-long bursts, to break butter into very small pieces. Using the feed tube, add egg mixture in an 8- to 10-second-long stream, while pulsing. Continue to pulse until dough forms large, clumpy crumbs.
Turn 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 wrap and refrigerate for 1 to 2 hours before rolling.