The ingredients listed below are for both the single and double-crust version!

All-purpose flour: 2 cups (264 g) or 3 cups (396 g)
Granulated sugar: 1/2 cup (100 g) or 3/4 cup (150 g)
Baking powder: 1 teaspoon or 11/2 teaspoons
Kosher salt: 1/4 teaspoon or 1/4 teaspoon
Unsalted butter: 1/2 cup (113 g) or 3/4 cup (170 g)
Eggs (large): 1 or 2
Egg yolks (large): 1 or none
Finely grated lemon zest: 1 tsp or 11/2 tsps
Directions:
Combine the flour, sugar, baking powder, and salt in a food processor and pulse just a few times to combine them. Cut the butter into small cubes, about sixteen per stick, and add them to the food processor. Pulse until the butter is in small crumbs. Whisk the eggs (or egg and yolk) with the lemon zest in a small bowl. With the machine running, add the eggs through the feed tube. Mix, then pulse a few times, until the mixture comes together around the blade. When you stop the mixer and pinch it between your fingers, the dough should hold together easily. Lay out a sheet of plastic wrap on a flat surface. Transfer the dough to the plastic wrap and press it together with your hands to form a smooth ball. Flatten the dough into one or more disks (see specific recipes for instructions on dividing the dough), wrap tightly in plastic film, and refrigerate for at least 30 minutes, or up to 3 days, before rolling. Alternatively, you can place the wrapped disks into a ziplock bag and freeze for up to 1 month; thaw overnight in the refrigerator. If refrigerated for more than an hour, let stand, wrapped, at room temperature for 30 minutes before rolling.