• 3/4 c. all-purpose flour
• 1/2 c. self-rising flour
• 1/4 c. sugar
• 1/2 c. butter, lightly salted and chilled, cut into pieces
• 2 egg yolks

Sift flours into a large bowl or food processor. Stir in sugar. Cut butter into flour with 2 knives or pastry blender until mixture resembles cornmeal. Add egg yolks and stir with a fork until dough feels soft, refirgerate until butter firms. Makes enough dough for a 9 inch springform pan.

From “The Book of Cheesecakes” by Steven Wheeler