For the dough:

• If using a food processor, pulse the dry ingredients: 2 ¼ cups all-purpose flour, ½ teaspoon baking powder, ½ cup sugar and a pinch of salt, a few times to mix. Scatter ¾ cup unsalted butter, cold and in small pieces on top, and mix until you have butter the size of peas.
• If making it by hand, stir to mix 2 ¼ cups all-purpose flour, ½ teaspoon baking powder, ½ cup sugar and pinch of salt in a large bowl. Scatter ¾ cup unsalted butter, cold and in small pieces on top and mix until you have butter the size of peas.
• For both methods, add 1 egg and 1 egg yolk and process using quick on/off pulses, or stir with a fork, until it all starts to come together. If processing it, don’t let it form a ball. If you take a little and squeeze it with your hand or pinch it with your fingers, it should come together.
• Turn the rough pastry dough onto the counter and gather it together several times, pressing it to form a rather smooth dough ball. Don't overwork it, or the crust will be tough when you bake it. The butter must remain cold. I put it inside a plastic bag and aid myself with the bag while pressing my knuckles until it comes together. That way, I don’t touch the dough unnecessarily.
• Press the dough into a flat disk. Cover with plastic wrap and refrigerate for 1 hour and up to 3 days. Wrap it well. Make sure no part of the dough is left unwrapped, or it will dry out. I wrap it in double plastic or in freezer sheets, and then in a Ziploc bag.
• When ready to use, roll the cold dough with a rolling pin until it's thin and larger than the pie or tart pan you're using. Prick the bottom with a fork and place it in the fridge to chill for 1 hour before baking it. Always fill it cold; don't bake or use it at room temperature. Follow blind baking instructions if the recipe calls for it.