Add flour and butter to a food processor and pulse on high for 6-7 times to break big chunks of butter. The mixture will be crumbly. With a motor running on low add water and process for 10 seconds until the dough starts to pull away from the walls. Shape the dough into a disk, wrap in plastic and refrigerate for 30 minutes.

3. Prepare two sheets of parchment paper, about 14 inches in height and width. Place a chilled dough on first sheet of parchment paper, cover with a second sheet and roll out the dough into a 12 x 12 inch square. Remove the top parchment paper and using a sharp knife or pizza cutter, cut the square in two rectangles, 6x12 inches.

3. Prepare two sheets of parchment paper, about 14 inches in height and width. Place a chilled dough on first sheet of parchment paper, cover with a second sheet and roll out the dough into a 12 x 12 inch square. Remove the top parchment paper and using a sharp knife or pizza cutter, cut the square in two rectangles, 6x12 inches.