Prepare the dough a little in advance since it must sit in the refrigerator about 30 minutes before rolling out.

Cut the butter into cubes or about dice-size pieces. These pieces do not need to be perfectly square or the same shape.

Put the flour, petits-suisses and butter (as well as salt if you are using) in the bowl of the food processor.

Mix the ingredients using the food processor (about 10 seconds). If you want your dough flaky don't mix it until the texture is too fine. It's ok to see dots of butter or petits-suisses.

Knead together gently to bring the dough together in a ball. Knead only to make the dough stick together and be smooth on the outside. If the dough is sticky, add a little flour until it does not stick to your hands or the surface on which you are kneading. If the dough is too dry, wet your fingers and knead a little more to bring the moisture to the dough. Continue in this fashion until you have a smooth dough that does not stick and is not too dry.

Start by mixing the flour (keep about 1/4 cup for mixing/kneading stage) and salt (if you are using) in a bowl. Add the petits-suisses to the flour mixture. Cut the butter in small cubes and add them to the flour mixture.

Mix all the ingredients together until you get a grainy texture such as cornmeal. If you want your dough flaky don't mix it until the texture is too fine. It's ok to see dots of butter or petits-suisses.

Knead together gently with your hands on a clean surface with a little flour. Continue kneading gently just enough to make the dough stick together and be smooth on the outside. If the dough is sticky, add a little flour until it does not stick to your hands or the surface on which you are kneading. If the dough is too dry, wet your fingers and knead a little more to bring the moisture to the dough. Continue in this fashion until you have a smooth dough that does not stick and is not too dry.

If you wish, cut the dough in half, making two balls of dough. You can flatten the balls into disks if you prefer as this will help the dough get cooler faster.

Wrap each ball or disk of dough in plastic wrap and put in the refrigerator at least 30 minutes. You can let the dough sit a few hours if you want to make it ahead of time. I've used dough up to 2-3 days after it had been made. See below for common instructions for hand and food processor.

While the dough is in the refrigerator I usually prepare the filling (see below) and preheat the oven to 190 C / 375 F.

Remove the dough from the refrigerator and roll it out on a floured smooth surface (I use a very large cutting board). Roll the dough until the desired thickness (about the thickness of a rim of a coffee cup). Try not to roll too thin.

Use your dough according to the instructions of your recipes. Enjoy!