INGREDIENTS :
- °2 ½ cups (315 grams) flour
- °1 tablespoon of sugar
- °1 teaspoon of table salt
- °2 sticks (8 ounces or 1 cup) unsalted butter, cut into pieces and kept very cold before using
- °½ – ¾ cup very cold water
INSTRUCTIONS :
- Measure flour into a large, wide bowl. Whisk sugar and salt. Add the cubes of butter and coat them with flour. Using your first 3 fingers of both hands, mash the butter into small pieces, just larger than the size of peas. You can also do this with two knives or a powerful pastry blender. I prefer to use my fingers.
Once the mixture looks uniform, slightly crumbly and the butter is broken in, stir in ½ cup of water with a rubber spatula until the water is absorbed and the dough begins to come together . If dough is still dry & crumbly, adding rest ¼ cup water. Bring the dough back with your hands until it forms a soft, almost loose ball.
Divide the pie dough in half and transfer one half to a sheet of plastic wrap and shape it into a disk about 1 inch thick. Use the plastic wrap to help bring the dough together, if necessary. Repeat with the rest of the dough.
Chill the discs of dough in the refrigerator for at least 2 hours before use. You can store this paste in the refrigerator for up to a week or up to 2 months in the freezer before using it.
Roll the dough straight from the fridge (don’t let it come to room temperature – remember you need to keep the butter very cold) or if frozen, let the dough sit in the fridge for a day before rolling. Follow the instructions for your pie recipe, including the recommended baking temperature and time for that recipe.
Enjoy !
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