Ingredients:
-
240g soft white wheat, sifted through a #40 sifter (You should mill around 320g, both for the loss after sifting, and also for some extra for working with the dough when rolling it out)
- 1 Tbs sugar
-
1 1/2 tsp salt
- 2 sticks cold butter
- 80-120g very cold water (1/3 - 1/2 cup)
Directions:
- Mill your flour and sift.
- Chill flour in the freezer or fridge (milling flour heats it up).
- In the bowl of a stand mixer/paddle attachment or food processor/metal blade, briefly pulse or whisk the flour, sugar and salt.
- Add the butter pieces and mix until they are about thumb-nail size. You can also do this by hand by smashing all of the butter pieces with your thumb or a spoon. Then add the cold water and mix for just a few seconds until the water is incorporated.
- Flour your counter and remove the dough from your bowl. Bring it together and knead the dough about 5 times.
- Flour the counter again and the dough on all sides. With a rolling pin, roll the dough into a rectangle about 1/2" thick. Cut the dough in half, and fold each half into two small squares. Wrap them and refrigerate for at least 30 minutes and up to three days. You can freeze the dough for up to three months.
- After dough is chilled, roll out into desired pie shape/size.
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