Ingredients:

  • 2 ½ cups (315g) all-purpose flour
  • 1 tsp (6g) salt
  • 1 tbsp (12g) granulated sugar
  • 1 cup (227g) unsalted butter, chilled and cubed into ¼ inch pieces
  • 6–8 tbsp (90–120ml) ice water

Instructions:

  1. Whisk together the flour, salt, and sugar in a large bowl until fully combined, ensuring there are no large clumps.
  2. Add the chilled butter cubes to the flour mixture. Use a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized chunks of butter remaining.
  3. Drizzle in the ice water one tablespoon at a time, tossing gently with a fork after each addition. Stop adding water the moment the dough begins to clump together and hold its shape when pressed.
  4. Divide the dough into two equal discs. Wrap each tightly in plastic wrap, flatten slightly, and refrigerate for at least 1 hour to relax the gluten and re-solidify the butter.
  5. On a lightly floured surface, roll the chilled dough from the center outward, rotating frequently, until the disc is approximately 12 inches in diameter and ⅛ inch thick.