Equipment
* optional
Ingredients
Crust
- 150 g all-purpose flour
- 1½ g fine sea salt
- 140 g unsalted butter, cold, cut into 1cm cubes
- ml ice water, ice cold
Nutrition (per serving)
Method
In a food processor, combine the flour and salt. Pulse briefly to combine.
Add the cold, cubed butter to the food processor. Pulse several times, until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining. The butter should be coated in flour.
Gradually add ice water, one tablespoon at a time, pulsing after each addition, until the dough just begins to come together. The dough should be moist but not sticky. It will still look crumbly, but when pinched, it should hold together.
Transfer the dough to a lightly floured surface. Gather it into a ball, then flatten it into a disk about 2cm thick. Do not overwork the dough.
Wrap the disk tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 2 days before using. This chilling allows the gluten to relax, and the butter to firm up, resulting in a flakier crust.
When ready to use, remove the dough from the refrigerator and let it sit at room temperature for a few minutes before rolling.
Chef's Notes
- For the flakiest crust, use high-quality, unsalted butter that is very cold.
- Do not overmix the dough. The goal is to keep the butter in distinct pieces.
- If your kitchen is warm, you may need to chill the dough more often during the process.
Storage
Refrigerator: 2 days — Wrapped tightly in plastic wrap.
Freezer: 1 month — Wrap tightly in plastic wrap and then foil. Thaw in the refrigerator overnight.
