Pastry flour 1 # 8 oz.
Salt ½ oz.
Butter, COLD 1 #
Water, cold 8 oz.
Cut the COLD butter into small cubes (1/2” – 1”)
Toss the fat with the flour
Work the fat into the flour ( rub)
For flaky dough, the fat should be the size of a hazelnut.For mealy dough, the fat should be the size of a pea. Add the cold liquid to the mixture and carefully
incorporate it into the dough
Allow the dough to relax.
Always work with, and bake the dough when it is cold
Divide (use 1 oz. of dough for each inch in diameter of the pan), wrap, and chill until needed