Ingredients:

  • g All-Purpose Flour (plus extra for dusting)
  • g Fine Sea Salt
  • g Cold Unsalted Butter (cut into ½-inch cubes and kept very cold)
  • ml Ice Water (adjust as needed)

Instructions:

  1. Cube the butter and place it in the freezer for 10 minutes while combining the flour and salt in a large bowl.
  2. Add the cold butter cubes to the flour mixture. Using your fingertips or a pastry blender, quickly work the butter into the flour until the pieces resemble coarse breadcrumbs with some pea-sized chunks remaining. Do not overwork it.
  3. Gradually add the ice water, mixing lightly with a fork until the dough just starts to come together. If dry bits remain, add a teaspoon more water at a time.
  4. Turn the shaggy mass onto a lightly floured surface. Bring it together without kneading into a rough, thick square or rectangle. Wrap tightly and chill for at least 30 minutes.
  5. Roll the chilled dough into a long rectangle (roughly 8x16 inches). Perform a standard single turn (folding the bottom third up, then the top third over it, like closing a business letter). Wrap and chill for another 30 minutes.
  6. Repeat the rolling and single-turn process, rotating the dough 90 degrees before rolling again. Wrap and chill for 30 minutes.
  7. Repeat the rolling and single-turn process one final time. Wrap well and chill for a minimum of 30 minutes before use.