Instructions: 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.

NOTES : Ingredients for 20 appetizer-sized servings

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