Pastry Dough

I made this delicious, easy dough for the chicken pot pies on page 164. I made a half recipe since I was making a half recipe of the chicken pot pies not realizing that I should have only made a fourth since the full pot pie recipe only calls for a half recipe to start with. No problem as Symon says it freezes well so I froze it in anticipation of making his pork pie soon. That recipe makes two pies so I plan on making one and using the rest of the dough. Cold butter and ice water are the secrets of this dough. I like that it comes together in the food processor.