Savory pie dough

1. 1

   ["Cut the butter into small cubes (the smaller the better and let cool in the refrigerator", "Make a sablage with the butter and flour, do not over mix (to do a sablage: if you have a ""Kitchen Aid type"" mixer, put the flour and the butter and mix it with the paddle, until you obtain a sand texture, if you don't have that kind of mixer put the flour and butter on a table and cut the butter with a scraper until a sand texture is obtained)", "Add the salt and water and mix until all ingredients are well blended, not over mixing", "divide the dough into 4 portions and Wrapit and refrigerate for 8 hours"]

* Per serving · 4 servings · Values may vary.

No additional tips available.