Adapted from Tartine
1 t salt
2/3 c ice cold water
3 c + 2 T flour
2 sticks + 5 T cold butter
Tips: To ensure a flaky crust, work the dough very briefly, making sure some of the butter remains in pea-sized pieces. Chill the dough well before baking.
In a small bowl, dissolve the salt in the water and chill until ready to use. Place the flour in the bowl of a food processor. Cut the butter into 1″ pieces and scatter over the flour. Pulse briefly until the mixture forms some large crumbs and some of the butter is in pea-sized pieces. Add the water and salt mixture and pulse briefly until the dough just comes together. It will be very loose and shaggy. Turn the dough out onto a large piece of parchment or waxed paper. Gather the four corners together and bring it all together into one large ball. Divide the ball into two, shape each into a thick, rough disk 1″ thick, wrap and chill for at least 2 hours. When ready to roll out, heavily flour your work surface and rolling pin, and roll out to desired thickness.
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