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1
Cut the butter into approximately 1.5 cm cubes and chill them in the fridge before you start cooking.
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2
If you're in a rush, cut the butter and chill it in the freezer.
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3
Put the ingredients marked with in a cup to make ice water.
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4
Measure the flour in a bowl, then measure and add the butter, salt and sugar.
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5
Stir well.
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6
Use one hand to cut up the chunks of butter with a scraper, and the other hand to get rid of the clumps by mashing the butter and flour, using a rubbing motion.
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7
Measure out 2 and 2/3 tablespoons of ice water and add to the mixture, then use the scraper to mix the whole thing into one mass.
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8
It's alright if there is some loose powder left over.
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9
Once the majority of the dough has been collected in a ball, cut the dough in half and place it on top of the rest.
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10
Repeat so that the dough has 4 layers.
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11
Wrap the dough in plastic wrap and flatten it to 1 cm thickness.
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12
Place it in the refrigerator to chill for 2 hours.
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13
If you're going to keep the dough for a long time, place it in the freezer as it is.
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14
It will keep for 1 month.
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15
You can make this in a food processor too.
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16
In this case, put in the flour, salt and sugar and pulse them together quickly before adding the butter and processing it again vigorously.
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17
If the butter becomes powdery, add water and mix until the dough forms.
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18
It's then finished.
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19
Please store it as explained in Step 6.
