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1
Take the butter out of the fridge.
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2
Put into a the food processor along with the dry ingredients.
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3
Blend until the butter is only slightly grainy and flaky (you could also do this by hand using a pastry scraper).
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4
Add cold water and blend until the batter comes together (or use a pastry scraper).
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5
Don't worry if it's still a little floury.
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6
If the batter comes together, wrap in plastic wrap and chill in the fridge for about 30 minutes.
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7
Take it out of the fridge.
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8
Sandwich between plastic wrap or parchment paper and roll it out.
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9
Fold into thirds.
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10
Fold again into thirds until 2 to 3 cm in thickness.
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11
Wrap in plastic and let sit in the freezer for roughly 20 minutes.
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12
Repeat Steps 6 and 7 for 2-3 times to finish the dough.
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13
Preheat the oven to 220C.
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14
Form into your preferred shapes and thickness, and add fillings if you wish.
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15
To improve the color, brush a beaten egg (not listed) on top, if you wish.
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16
Bake in the preheated oven for 15 to 20 minutes (adjust baking time to the size and thickness of the pies).
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17
Done!
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18
*Here's how the layers turned out.
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19
*I've made mille-feuille with this crust, too.
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20
*Here's how the mille-feuille turned out from the side.
