Ingredients
150 grams All purpose flour
10 tablespoons Unsalted butter
1/4 teaspoon Fine sea salt
2 tablespoons Ice cold water
Preparation
In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
Roll out and chill again for 30 minutes
Blind bake at 425 degrees for 15 minutes
