– 2 1/2 cups all-purpose flour – 1 tsp salt – 1 cup (2 sticks) unsalted butter, cold and cut into cubes – 6-8 tbsp ice water
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt until combined.
Add Butter: Add the cold, cubed butter to the flour mixture.
Cut in Butter: Using a pastry cutter, fork, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. The butter pieces should be about the size of peas.
Add Ice Water: Sprinkle ice water, 1 tablespoon at a time, over the flour-butter mixture. Gently mix with a fork or your hands until the dough starts to come together. Add only as much water as needed to form a cohesive dough.
Form Dough: Turn the dough out onto a clean, floured surface. Gather it together and divide it in half. Shape each half into a disk.
Chill Dough: Wrap each disk of dough tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days, before using. Chilling the dough allows the gluten to relax and the butter to firm up, resulting in a flakier crust.
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