Description
Adapted from the incomparable Dorie Greenspan‘s recipe.
Ingredients
Scale
- 3 C all-purpose flour
- 1 C salted butter, frozen and diced
- 1/3 C water, ice cold
- 4 tbsp granulated sugar
- 1/2 tsp fine sea salt
Instructions
- Whisk together the flour, sugar, and salt and add to a food processor.
- Pop the lid on that sucker, and grab your butter out of the freezer. Adding just a bit at a time, begin to pulse it into the flour. Short pulses, about 2 seconds each. At first, it’ll look like a cornbread mix, kind of a soft, coarse meal. By the time you add all the butter, there will be some larger pieces, almost pea sized. That’s fine.
- After all the butter is incorporated, start to drizzle in the water, a couple of tablespoons at a time. Extend your pulses now, to about 7 seconds or so each. It’s a good idea to stop and scrape the bowl halfway through this process, but it’s not mandatory.
- After all the water has been pulsed in, pull a long strip of plastic wrap out and lay it over a clean countertop. Turn the mixture from the food processor out onto the plastic wrap, into the center. Gather the edges of the plastic wrap and bring them up, forming the mixture into a large mound of dough. Press the dough together and shape it into a tight ball.
- Split the ball into 2 halves, shape those halves into flat discs and wrap them up tightly in plastic wrap. Chill in the fridge for at least an hour, up to a week in advance. You can also freeze them, for up to three months.
- Prep Time: 2 hours 20 minutes
