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Put all the dry ingredients and the butter in the bowl of your mixer.
Once everything is well mixed (be careful not to over-mix, or your crust will end up tough; mix until there are no large pieces of butter left), add the eggs.
Mix until the mixture is almost homogeneous, then finish by hand.
Wrap in plastic wrap and chill for at least 1 hour.
The dough should not be too soft, or you won't be able to work with it.
If you're in a hurry, you can place it in the freezer for a bit.