Recipe courtesy of Sara Moulton
Yield:
Makes enough dough for a singl
Level:
Easy

Ingredients

Directions

In a large bowl whisk together flour and salt and with a pastry blender or fingertips blend in butter until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, tossing with a fork to incorporate, until mixture begins to form a dough. On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a disk. Wrap dough in plastic wrap and chill 1 hour. Pastry dough may be made 1 week ahead and chilled.;

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