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1
Take the butter out of the refrigerator and cut into 1 cm cubes.
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2
Combine the dry ingredients and put into a bowl with the butter.
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3
Add the ice water and mix by cutting the butter into the flour, using a pastry cutter or spatula.
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4
(Don't use your hands because the butter will melt).
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5
It should still be a little floury when you're done mixing (like the photo).
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6
Wrap in plastic wrap and rest in the freezer for 30 minutes.
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7
Put the chilled dough on a piece of plastic wrap spread on your work space.
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8
Cover the top of the dough with another piece of plastic wrap.
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9
Roll out the dough with a rolling pin.
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10
Fold the dough over 3 times as in the photo.
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11
Now fold the dough over 3 more times, so that it's about 3 cm thick.
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12
Wrap in plastic wrap and rest in the freezer for about 20 minutes.
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13
Repeat Steps 4 - 6 two or three times.
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14
Any bits of dough that wouldn't come together at first will be smoothly incorporated after you finish these steps.
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15
The dough is finished.
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16
It keeps well in the freezer for 1 month.
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17
The photo shows the dough after I lightly rolled it out and sprinkled granulated sugar on top.
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18
This photo shows the dough from Step 8 after baking in a 220 degrees C oven for 15 minutes.
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19
The crust has lots of layers!
