If using a food processor, pulse the flour, sugar, baking powder, and salt once to blend. Place the butter into the work bowl and pulse about three times until pea-sized. Pour the water over the flour mixture and pulse another three times until the dough is only just starting to come together.

If mixing by hand, combine flour, baking powder, sugar, and salt in a very large bowl. Stir to blend. Toss the cold butter with the dries. Work the butter between your fingertips until the pieces are pea and lima bean-sized. Add the water. Lightly toss to distribute.

After combining everything either with a food processor or by hand, your mixture should be shaggy, dry and clumpy. Dump it out onto a clean work surface in order to bring the dough together by hand. (Do not flour the counter, as you do not want to add any more flour to the dough).

Begin by firmly pressing the entire surface of the dough with the heel of your palm. Toss and squeeze the dough to redistribute the wet and dry patches.

Repeat, pressing thoroughly again with the heel of your palm and continue pressing, tossing and squeezing until it begins to hold together. But, be sure not to overwork the dough! It should stay together but you should still see pea-sized bits of butter running through.

Press the dough into a disc, wrap tightly in plastic and refrigerate for at least 1 hour or freeze for up to 1 month.

If frozen, thaw in the refrigerator overnight before using.

Allow the flakey dough to soften at room temperature for about 10 minutes before rolling, depending on the temperature of your house. It should be cold but malleable.

Roll the dough on a lightly floured surface to about 14 inches round, and about an even 1/8-inch thick. Transfer onto greased round of parchment and onto the base of a spring form pan.

Toss all the filling components together and pile it into the center of the dough. Lightly brush the dough border with egg wash and fold over the filling.

Place the ring onto the spring form and freeze for at least 20 minutes or up to 1 month wrapped tightly.

Preheat your oven to 375 degrees.

When ready to bake, brush the crust with egg wash, sprinkle with sugar and bake from semi-frozen until DEEP golden brown, about 45 minutes to one hour.

When done, allow to set up before serving for at least 20 minutes. Dust with powdered sugar if you’re so moved.

Best the day they’re made, but keeps up to 2 days, wrapped well at room temperature.