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1
Cut the butter into 1/2-inch (13-mm) cubes.
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2
Freeze 5 tablespoons (70g) for 20 minutes or overnight; chill the remaining 1 1/8 sticks in the refrigerator until ready to use.
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3
Stir the red wine vinegar into the cold water and set aside.
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4
Combine the flour, salt, and sugar in the bowl of a food processor and pulse 5 or 6 times to combine.
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5
Add the chilled butter and mix for 25 to 30 seconds, until the mixture resembles coarse meal.
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6
Add the frozen butter and pulse 15 to 20 times, until the butter is in pea-sized pieces.
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7
Add 6 tablespoons of the vinegar water and pulse 6 times.
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8
The dough should start to look crumbly.
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9
Test the dough by squeezing a small amount in the palm of your hand.
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10
If it easily holds together, it is done.
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11
If not, add 1/2 tablespoon of the vinegar water and pulse 3 more times.
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12
Repeat this process as needed until the dough holds together.
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13
Transfer the dough to a lightly floured work surface and knead together until smooth; dough should never come together in the food processor.
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14
Divide the dough into 2 equal parts and roll each into a ball.
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15
Flatten the balls slightly and wrap separately in plastic wrap.
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16
Let the dough rest in the refrigerator until ready to use, at least 20 minutes but preferably overnight.
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17
Once the dough is rested, it can be stored in the refrigerator for up to 3 days, or frozen for up to 1 week.
