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4
cups all-purpose flour
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6
tablespoons sugar
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1/2
teaspoon kosher salt
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1
pound (4 sticks) cold unsalted butter, cubed
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2
large egg yolk
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6
tablespoons ice water, plus more if needed
1. In a very large mixing bowl, combine flour, sugar, and salt. With a pastry blender o two knives, and working quickly so butter remains cool, cut butter into flour until mixture resembles coarse meal.
2. Combine egg yolk and ice water; stir to mix. Add to flour mixture and stir with a fork just until dough clumps together and is moist enough to pat together; do not overmix. If dough is dry and crumbly, add more water, 1 Tbsp. at a time, just until dough comes together. Dough should not be wet or sticky.
3. Turn dough out onto a lightly floured work surface and, with lightly floured hands, form in a ball. Divide dough in four portions; form each in a flat disk. Wrap each disk in plastic; refrigerate at least 1 hour or up to 3 days.
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