SKILL LEVEL: Apprentice
PREP: 15 minutes
CHILLING: 30 minutes
MAKES: 1 batch
2 1 /4 cups flour
1 stick cold, salted butter, cut into large chunks
1 /4 cup water
1. Divide the butter in half. In a medium-sized bowl, rub half the butter into the flour until you have small pieces of butter the size of peas. Using your palm, press the other half of the butter pieces into flat flakes, and add them to the bowl. Add the water, gently mixing until you have a mostly cohesive dough. Form into a flat round, wrap in plastic, and chill for 30 minutes.
2. Take out the chilled dough and set it on a lightly floured surface. Sprinkle a little extra flour on top and roll it out into a long rectangle. Fold the dough into thirds, then rotate, roll out into another long rectangle, and fold into thirds again; this will make your dough flaky and light. Roll out one last time to a smaller rectangle, cut into two equal pieces, wrap in plastic, and chill until ready to use.
COOK’S NOTE: When making this dough for the Bloodberry Tart, add 2 tablespoons of granulated sugar and replace 3 /4 cup of the flour with almond meal.
Used in: