"It's a type of fat that's solid at room temperature. It will help give the pastry a crumbly and crisp texture. This one is vegan, of course. Good. Now we're going to add a couple of tablespoons of ice water until it starts to clump up."

When it looked to be the right consistency, she had him dump into the lightly floured counter. "Dip your hands in this ice water, then shape the dough into a ball. We don't want the dough getting too warm, so don't work it too much."