If using a food processor, pulse your dry ingredients for a few seconds. If you’re doing this by hand, simply mix them to disperse the salt and sugar well.
Add your butter and pulse until you no longer hear the large chunks bouncing around. This should take between 8-10 quick pulses. If doing this by hand, use your fingers to rub the cold butter into the flour or a pastry cutter to cut the butter pieces into the flour.
Once you’ve flaked the butter into pebble-sized pieces (about the size of a fingernail), add the water. Pour into the food processor as you pulse, just until the dough starts to come together in clumps. If doing this by hand, pour the water in and using your hands as large scoops, shoveling the water into the bowl to create a shaggy dough. You may need to use the extra water, as your hands will absorb some of it. Once you can squeeze the dough and it just starts to stay together, you’re done. Don’t add so much water the dough feels sticky. If it does, simply toss in a little more flour.
Gather the dough into a flat disc and wrap tightly in plastic wrap or parchment paper. You can also flatten into a large plastic freezer bag with a rolling pin. Chill for about 45 minutes. Preheat the oven to 375.
On a well-floured surface, begin to roll out your dough. Once it is quite thin (a little thinner than cardstock paper), place it on a parchment or foil-lined cookie sheet. Fill the inside with the cooled filling (see below) and bend the edges over the filling, as much or as little as you like. Brush the edges with an egg wash (1 egg and a tbsp milk or cream) and sprinkle them with sugar. Bake at 375 until golden.
