准备

• 在食品加工机的碗中，将面粉，糖和盐脉冲15至30秒。加入黄油和脉搏，直到大约是核桃半尺寸的30到60秒。
• 将混合物转移到一个中等大小的碗里,in the center, add the water, and toss with a fork to combine. Knead the dough a few times, and continue adding water until it comes together. (If it’s dry and cracking, it needs more water.)
• 将面团形成约1英寸厚的矩形，用保鲜膜紧密包裹，然后冷却至少30分钟。面团可以在冰箱中储存长达3天；保持包裹直到准备使用。
• For a parbaked crust, position a rack in the bottom third of the oven, and if you have one, place a baking stone on the rack. Heat the oven to 425°F. Line a 13×18-inch rimmed baking sheet with parchment.
• On a lightly floured surface (or on parchment), roll out the dough slightly larger than the size of the baking sheet, about 15×20 inches. Roll the dough onto a rolling pin, and gently unfurl it onto the prepared baking sheet. Gently press the dough into the bottom and corners of the pan; it should come up the sides and just over the edge of the pan.
• 用削皮刀修剪所有多余的面团。用叉子（一个称为停靠物的过程）将面团的底座刺底，然后将锅冷却约30分钟。
• 将一块箔纸放在面团上，然后在顶部放上另一个大框烤盘。烤面包皮（如果使用的话，在烤石上），直到边缘牢固并固定，面团变成浅金黄色，约15分钟。卸下顶锅和箔纸，然后将锅放回烤箱，直到面团变干，再加2至3分钟。使用前完全冷却。