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Refined flour - 2 cups
Salt - 1/2 tsp
Some icy cold water.
Chilled butter (cubed) - 2/3 cups
Add salt to the flour and mix well.
Add the butter cubes.
The butter should be firm and hold its shape.
Use a pastry blender or your fingers to mix the butter into the flour.
Mix till you get the bread crumbs texture.
Alternatively, use the tip of your fingers to mix in the butter.
Remember to use only the fingertips.
Keep going.
Till you reach the breadcrumbs consistency.
After the fist test the flour mix should hold its shape.
If it crumbles, add in some more butter cubes and mix it with the flour.
Add in chilled water a little at a time and keep mixing it into the flour.
Keep adding water bit by bit to get the dough into a ball.
When the dough starts to come together,
take it out on the work surface.
Lightly knead it to bring it together.
Form a ball.
This dough should yield two open pies of 9" diameter.
Cut into two.
Shape the dough into discs and wrap in cling film.
Keep in fridge for at least an hour before baking.
They can be stored in the freezer for much longer.