By hand, or using a paddle attachment on an electric mixer, combine all ingredients to form a soft dough. Do not overmix.
Wrap the dough well and refrigerate 10-12 hours before using.
When ready to use, remove dough from refrigerator and allow it to sit at room temperature 10-15 minutes before using.
Yield: 35-40 small pastries, or 2 pie crusts (top and bottom)