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Ingredients
- 1 3/4 cups cake flour (not self-rising) plus additional for kneading and rolling
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1 1/2 sticks (3/4 cup) unsalted butter, frozen
- 6 to 8 tablespoons ice water
Method
- Into a chilled large metal bowl sift together flour, sugar, and salt.
- Set a grater in flour bowl and coarsely grate frozen butter into flour mixture, gently lifting and tossing flour to coat butter.
- Chill flour mixture 20 minutes.
- Drizzle 6 tablespoons ice water evenly over flour mixture and gently stir with a fork until just incorporated.
- Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart.
- If necessary, add enough remaining ice water, 1 tablespoon at a time, stirring until just incorporated, and test mixture again.
- (If you overwork mixture or add too much water, pastry dough will be tough.)
- Turn mixture out onto a lightly floured surface and with floured hands mound into 4 portions.
- With heel of hand smear each portion once in a forward motion to help distribute fat.
- Gather dough portions together and form dough, rotating it on work surface, into a disk (dough will not be smooth).
- Chill dough, wrapped in plastic wrap, at least 2 hours, or until firm, and up to 2 days.
