90 minutes
A pie crust recipe for the flakiest layers with a buttery taste, using all-purpose flour, fine sea salt, unsalted butter, and ice water.
cups
teaspoons
Unsalted Butter, cold, cut into 1/2-inch cubes
tablespoons
tablespoons
1. Mixing Dry Ingredients
In a large bowl, whisk together the all-purpose flour and fine sea salt.
2. Adding Butter
Add the cold unsalted butter cubes to the flour mixture and toss to coat with flour.
3. Cutting the Butter
Cut the butter into the flour until you have a mix of walnut-sized chunks and pea-sized crumbles.
4. Adding Ice Water
Drizzle 3 tablespoons of ice water over the mixture and toss until it's just moistened, adding more ice water if necessary.
5. Forming the Dough
Fold the dough until it forms a cohesive mass, then shape it into a flat disk, wrap in plastic, and refrigerate for at least 1 hour.
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