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1
Cut the chilled butter into 1 cm dice.
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2
Put the flour and the cut up butter from step 1 into a bowl, and combine the butter and flour with your hands.
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3
Don't knead the butter, just flatten the pieces.
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4
The butter pieces should become about half their original size.
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5
Add the chilled water and salt, and mix up roughly with a rubber spatula.
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6
Bring the dough together into one lump with your hands.
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7
There should still be visible lumps of butter and the dough should be quite floury.
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8
Form the dough into a rectangle that's about 1 cm thick, cover with plastic wrap and chill in the refrigerator for more then 2 hours.
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9
Fold the dough.
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10
Put the dough on a work surface, dust with flour and roll the dough out with a rolling pin while pressing down on it.
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11
Roll out to about a thickness of 5 mm.
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12
Fold the dough into thirds.
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13
Fold up the side closest to you first, and adjust the sides so that the folded part covers the dough beneath it to the edge.
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14
Fold down the far side of the dough too, and adjust to form a neat rectangle.
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15
Turn the dough 90 degrees, and repeat the same thing again, starting from the rolling out.
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16
Wrap the dough and keep in the refrigerator for more than an hour.
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17
Repeat this procedure (folding into thirds and rolling out) more times, for a total of 6 times.
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18
The finished dough should be shinly and pale in color.
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19
Done.
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20
You can transform this pastry dough into all kinds of sweets.
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21
Try making some apple pie with it!
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22
Here's another kind with larger apple pieces.
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23
The pie crust dough will keep in the freezer for 1 month.
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24
However, the quick-pie crust dough won't puff up as much after a while, so try to use it up as soon as possible.
