Measure the dry ingredients directly into a food processor.

Pulse the dry ingredients a few times to mix thoroughly.

Put the bits of butter all over the top of the dry ingredients.

Pulse until you have something that looks like coarse meal.

In another bowl, fork together the egg and ice water.

Add a third of the egg mixture. Pulse. Add another third. Pulse. Add the remaining third. Pulse, pulse, pulse. If the dough is moist and clumps when pressed together, great. Otherwise, add a teaspoon of ice water, and pulse and check again.

Turn out the dough, press into a ball, form into a disk, wrap in plastic, and refrigerate at least three hours or overnight.