2 1/3 cups cake flour
2 1/3 cups all-purpose flour
2/3 cup sugar
1 lb. unsalted butter
4 egg yolks
4 tablespoons heavy cream

Prepare butter by slicing into 1/3-inch slices and then breaking up into walnut sized chunks. Wrap in plastic wrap and freeze for at least an hour. Remove from freezer 5 minutes before use.

Using a whisk, beat together egg yolks with 2 tablespoons of cream. Set aside.

Combine flour and sugar in the bowl of a food processor. Using the pulse button, process the mixture about 30 seconds. Drop in butter chunks and process only until texture resembles coarse crumbs. Add the egg yolks and cream mixture to the food processor bowl and mix 30 seconds more or until a ball starts to form, adding remaining cream if required. (Do not over-process or crust will become tough!)

Turn dough out onto a lightly floured pastry board and flatten into a circular disk. Place in plastic bag and allow to rest in refrigerator for 1 hour to overnight before using.

Makes 4 (9-inch) crusts (4 single sided or 2 double sided).

Submitted by: CM