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Toss together flour, salt and sugar in a large mixing bowl. Add cold, cubed butter.
Cut the cold butter into the flour mixture by rubbing pieces between your thumbs and fingers.
Begin to smear flour-covered butter into sheets between the palms of your hands.
Create a well in the center of the mixture and add 6 tablespoons* of ice water.
Immediately dip hands into the bottom of the bowl and start tossing the dough to integrate the water.
Add more water as needed. Give the dough a good squeeze. If it sticks together, you’ve added enough water.
Tip the dough onto a clean work surface and pat down with the palms of your hands to form a rectangle.
Use a bench scraper to fold the bottom third of the dough up and over to the middle.
Repeat with the top third - like folding a letter. It’s okay if the dough is still a bit shaggy at this point.
Rotate the dough and repeat 1-2 more times until the dough really starts to come together.
Once there are no longer stray bits of dough and before the butter becomes soft, gently gather the dough into a ball.
Portion the dough in half with the bench scraper. Look at all those layers!
Form each half into a flat disk and wrap well in plastic. Chill before use.
Chill the dough for at least 30 minutes but up to 3 days in the refrigerator. Freeze for up to 3 months, wrapped and sealed.