On a lightly floured work surface mush the clumps together to form a
somewhat cohesive ball, flatten into a thick disc and cover with plastic wrap.
Slowly add in the ice water, 1 tablespoon at a time, until the dough comes together in a shaggy but
cohesive ball.
So I added 2 tablespoons of milk (if you're vegan, simply use a non-dairy milk) which toned down the crumbliness a bit and made it easier to bring into
a cohesive ball.
Add the frosting into the cake crumbles and stir until the mixture is
a cohesive ball.
Once the water is mixed in and the dough has become
a cohesive ball, turn out the dough onto a well floured surface.
It's tempting to work homemade dough into
a cohesive ball, but this over-develops gluten.
Shape the scraps into
a cohesive ball, add more dough then continue to roll and cut until no dough remains.
Let the food processor run for a minute or two until
a cohesive ball forms.
Using a fork, mix the wet into the dry until fully incorporated and you are able to form the dough into
a cohesive ball with your hands.
Mix together initially with a wooden spoon, then get your hands in there and really work to get it into one
cohesive ball (pictured above).
Transfer dough to a lightly floured work surface and, with lightly floured hands, form
a cohesive ball.
Blend until the mixture is whirling around in
a cohesive ball.
With the food processor running, add the water in a slow steady stream until the dough just forms
a cohesive ball.