Ingredients

The following ingredients have 8 Servings
  • 2 ½ cups all-purpose flour ((300 grams))
  • 1 tablespoon granulated sugar (, optional)
  • 1 teaspoon salt
  • 1 cup unsalted butter ((226 grams), cold and cut into cubes)
  • ¼-½ cup ice cold water ((60-125 ml), as needed (see Notes))

Instruction

  • Combine the flour, sugar (if using), and salt in a bowl. Add the cubed butter and toss to coat.
  • Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky.
  • Return mixture to the bowl and place in the freezer for 10 minutes to chill the butter.
  • Remove from freezer and add ¼ cup of the ice cold water. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add additional water a tablespoon at a time. I usually end up needing somewhere between ⅓ and ½ cup but it varies each time.
  • Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge for at least 1 hour and up to 5 days. Dough can also be frozen (double-wrapped) for up to 2 months.