Make the Pastry: Start by preparing the pastry. In a large mixing bowl, combine the flour, sugar, salt, and baking powder. The sugar adds a slight sweetness that will complement the savory filling, while the baking powder ensures a light, flaky texture for the crust. Whisk the ingredients together to evenly distribute the dry ingredients.
Incorporate the Butter: Add the cold, cubed butter to the flour mixture. Using your fingers, a pastry cutter, or two forks, rub the butter into the flour until the mixture resembles coarse crumbs. The goal is to break down the butter into small pieces while maintaining cold butter, which will help create a flaky texture once baked.
Make the Dough: In a separate bowl, beat the 2 eggs with the cold water. Add this egg mixture to the flour and butter mixture and stir until the dough comes together. Be careful not to overwork the dough, as this can lead to a tough crust. Once the dough is formed, cover it with plastic wrap and refrigerate for 30 minutes. Chilling the dough helps to firm it up, making it easier to roll out and work with.
