See part 1
together the lumps should mass–if too dry, pulse in droplets more water.
Do not over-mix: the dough should not mass on the blade–it should hold
together when pressed.
The final blending:
Turn the dough out onto your work surface and with the heel, not the warm
palm, of your hand, rapidly and roughly smear the dough by 3-spoonfuls bits
6 to 8 inches out on your work surface. This accomplishes the final
blending of fat and flour. If the pastry seems stiff, sprinkle more
droplets of ice water as you smear–but do not overdo! Press the dough
rapidly into a rough cake wrap in a sheet of plastic, place in a plastic
bag, and chill. Chilling. The dough should be chilled for at least an hour,
preferably 2 hours, before using. This allows the flour particles to absorb
the liquid, and will make for a more tender dough; it also allows the
butter to congeal, for easy rolling. Ahead-of-time note: The pastry will
keep under refrigeration for a day or two. For longer storage, use the
freezer, where it will keep perfectly for months, waiting to serve you.
Yields
1 servings