Frozen-Butter Pastry Dough

1. 1

   Into a chilled large metal bowl sift together flour, sugar, and salt.

2. 2

   Set a grater in flour bowl and coarsely grate frozen butter into flour mixture, gently lifting and tossing flour to coat butter.

3. 3

   Chill flour mixture 20 minutes.

4. 4

   Drizzle 6 tablespoons ice water evenly over flour mixture and gently stir with a fork until just incorporated.

5. 5

   Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart.

6. 6

   If necessary, add enough remaining ice water, 1 tablespoon at a time, stirring until just incorporated, and test mixture again.

7. 7

   (If you overwork mixture or add too much water, pastry dough will be tough.)

8. 8

   Turn mixture out onto a lightly floured surface and with floured hands mound into 4 portions.

9. 9

   With heel of hand smear each portion once in a forward motion to help distribute fat.

10. 10

    Gather dough portions together and form dough, rotating it on work surface, into a disk (dough will not be smooth).

11. 11

    Chill dough, wrapped in plastic wrap, at least 2 hours, or until firm, and up to 2 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.