A staple in French patisserie, this versatile crust is perfect for both sweet and savory fillings.
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Ingredients
2cupsflour
¼teaspoonsalt
A pinch of sugar
1bar of cold buttercut into ½-inch cubes
4tablespoonscold water
Instructions
By hand
In a medium-sized bowl, combine the flour, salt, and sugar.
Integrate the butter using a fork, pressing until the mixture takes on the appearance of coarse flour.
Slowly incorporate 4 tablespoons of cold water, mixing until the dough begins to form. If the dough seems dry, add more water a teaspoon at a time.
Once combined, shape the dough into a disc, wrap it in plastic, and refrigerate for at least 1 hour.
Using a Blender/Mixer/Food Processor:
Place flour, salt, and sugar into the device's bowl.
Add butter, processing for 8 to 10 seconds, or until the mixture resembles coarse flour.
While the machine runs, slowly add the ice water, pulsing, until the dough holds together without being sticky. Be cautious not to over-process, aiming for under 30 seconds.
If needed, add more ice water, 1 tablespoon at a time.
Once combined, form the dough into a disc, wrap in plastic, and chill for at least 1 hour.