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Combine the flour and a pinch of salt in a bowl. Holding the frozen butter with a piece of foil or baking paper (this will prevent it from melting), coarsely grate onto a chilled plate. Add grated butter to the flour, then using a round-bladed knife or palette knife, cut through the flour and butter until mixed and evenly combined. Sprinkle 1/3 cup (80 ml) chilled water over the flour and butter mixture.
Using the knife again in a cutting motion, mix until evenly combined and the mixture starts holding together. Press a little of the mixture between your fingers, if it holds together easily, there is no need to add more water. If it doesn’t, add an extra 1 teaspoon chilled water, then test again.
Bring the pastry together with your hands and transfer to a lightly floured, cool work surface. Lightly knead the pastry with your fingertips for 30 seconds or until smooth and soft (the butter pieces will be visible in the pastry). Shape the pastry into a disc, then enclose in plastic wrap and chill for 30 minutes before using.