Ingredients
12.5 oz all purpose flour (2.5 cups, if measuring)
1/4 tsp fine salt
20 tbsp unsalted butter, diced into cubes (2.5 sticks)
ice cold water
Instructions
Put the flour and salt in a food processor, pulse a couple times to aerate it and combine. Add the diced up butter and pulse about 10-15 times, being careful not to overpulse. You want chickpea size pieces of butter still visible in the dough.
Dump the mixture out into a big bowl and add two installments of 1/4 cup ice water to the flour, tossing the ingredients around gently with a spatula, to distribute the liquid and moisten the flour. Now, pinch a small piece of the dough. Does it crumble or does it hold together? If it holds together, dump the contents out onto the counter, bring it together with your hands (quickly, so you don’t warm the dough), wrap it in plastic wrap, and stick it in the fridge for an hour or two. If it doesn’t hold together, add more ice cold water, 1 tbsp at a time.
After the dough is thoroughly chilled, lightly flour your countertop, and start rolling it out into a circle big enough to fill your pie or tart pan. Roll your dough around a rolling pin to lift it onto your pie plate. Press the dough into your pie or tart pan, and you are ready to proceed with your recipe!