Ingredients:
- 2 cups flour
- Pinch of salt
- 10 tbsp of butter (chilled and cubed)
- 2 large egg yolks
- 4 tbsp ice water
Instructions:
*note: all ingredients should be kept as cold as possible during this process! The colder the butter stays, the flakier the crust!*
- Mix the egg yolks and ice water, leave chilling until butter/flour mixture is ready
- Place flour into bowl. Drop butter in 1 cube at a time, leaving remaining butter on a cold surface or in a cold location.
- Using the tips of your fingers on one hand, pinch butter into flour, while keeping your other hand on a cool surface, such as an ice pack. Alternate hands as you go to keep the butter at an optimal temperature
- Add approximately 3/4 of the egg mixture into the mixed butter and flour
- Work dough together, adding more egg mixture if needed. Once a ball can be formed in your fist, the dough is ready
- Form a disc with the dough and wrap in cling-wrap or plastic.
- Chill for at least 20 minutes. The dough can remain in the fridge for up to 4 days and in the freezer for up to 3 months.