200 g pastry flour (or substitute all-purpose flour)
Recipe preparation steps
Divide the butter into two parts (5 tablespoons and 3 tablespoons). Cut into small cubes and put 3 tablespoons in the freezer and 5 tablespoons in the refrigerator.
Put the flour, salt, and baking powder in a recloseable bag. Put the bag in the freezer and let it and the butter freeze for 30 minutes.
Place the flour mixture in the food processor bowl and process for a few seconds to mix. Save the bag.
Add the refrigerated butter and process 20 seconds until well combined. Add the frozen butter and pulse until the butter is the size of peas.
Add the vinegar and 2.5 tablespoons water and pulse six times. The mixture will not come together in a ball. Reach in and pinch a bit and see if it holds together. If not, add a bit more water and pulse three more times. Don't add more than 3.5 tablespoons water total.
Pour the dough (which still won't be doughy at this point) back into the bag, seal, and knead through the bag by squeezing it until the dough comes together into a ball. This sounds silly, but really it's quite easy and neat.
Refrigerate the dough for at least 45 minutes, preferably overnight, until needed.