Step 1

Make a paste out of flour and salt. Cut the butter into small pieces. Both should be frozen for at least 15 minutes to prevent the butter from melting too quickly. Fill a stick blender bowl partly with flour and freeze the blade.

Step 3

After adding small chunks of butter evenly over the flour, stop mixing as soon as the dough becomes shaggy. Cold water stream. It's best to use a paddle attachment on a kitchen aid mixer on low for no more than one minute.

Step 5

Pour cold water into the basin and run it along the sides. Take care not to overwork the mixture. At least one hour before serving, form into a disc and wrap in plastic. Resting the dough overnight is an option, but it is not necessary.

Step 7

Before rolling out the dough, allow it to sit for at least 30 minutes to allow the gluten to develop.

Step 9

Roll out the dough to a thickness of no more than a quarter-inch and in all directions to form a circular. The stretching dough will cause it to shrink. Fill in any divots or divots. Make indentations with a fork.