I scaled down the recipe (one might say I halved the recipe; this is from the CIA Baking book. see original post for more info) to yield about 3 pounds of dough. This may sound like a lot of dough, but it gets used quickly. If you do have leftover dough, you could refrigerate or freeze for later use. This makes really great tart dough, for those of you who like fresh fruit tarts.
8 ounces (2 sticks) butter
1 pound of sugar
1.5 pounds of flour
Cream together butter and sugar. Add the eggs, one at a time. Slowly incorporate all of the flour. Be sure not to over mix, just be sure that all of the ingredients are combined.
Cover, and chill until cool to the touch.
Use plenty of flour underneath dough when rolling it out. However, too much flour will prevent it from sticking together. You should be able to roll out pressed together scraps 2-3 times. Remember, chilled dough is easier to handle.