Ingredients
12.5 ounces all-purpose flour
2 tablespoons sugar
1 teaspoon kosher salt
2 1/2 sticks (20 tablespoons) unsalted butter, cut into
1/4-inch pats
6 tablespoons cold water
1 Combine 2/3rds of flour, sugar, and salt in the bowl of a
food processor. Pulse twice to incorporate. Spread butter chunks evenly over
surface. Pulse until no dry flour remains and dough just begins to collect in
clumps, about 25 short pulses. Use a rubber spatula to spread the dough evenly
around the bowl of the food processor. Sprinkle with remaining flour and pulse
until dough is just barely broken up, about 5 short pulses. Transfer dough to a
large bowl.
2 Sprinkle with water then using a rubber spatula, fold and
press dough until it comes together into a ball. Divide ball in half. Form each
half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2
hours before rolling and baking.
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