Instructions:
1. Flour Fusion: In a large mixing bowl, combine the all-purpose flour, salt, and granulated sugar. Mix these dry ingredients together until well incorporated.
2. Butter Bliss: Add the cold and cubed unsalted butter to the flour mixture. Using a pastry cutter, two forks, or your hands, work the butter into the flour until the mixture resembles coarse crumbs. The key is to have small, pea-sized pieces of butter distributed throughout.
3. Liquid Magic: Drizzle ice water over the flour-butter mixture, starting with 1/4 cup. Gently mix the dough with a fork or your hands. Add more water as needed, a tablespoon at a time, until the dough starts to come together. It should hold its shape when squeezed but not be overly wet.
4. Bringing It Together: Turn the dough out onto a clean, floured surface. Gently knead and press the dough until it forms a cohesive ball. Divide the dough in half and form each half into a disc.
5. Chilling Time: Wrap each disc of dough in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. Chilling allows the dough to relax and the butter to firm up, making it easier to roll out.
My mama used to make this weekly for us growing up. I’m so happy I found this recipe as it is very similar to her version, if not better
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