- 1 1/4 c
- all purpose flour
- 1/4 tsp
- 1 stick
- butter (1/2 cup), chilled and diced
- 1/4 c
- ice water
*NOTE* The BEst Way To Cut In Butter Is With Either A Food Processor Or Pastry Cutter. If You Do Not Own Either You Can Substitute By Using A Butter Knife And Fork. It may take longer but does work. Or You Can Try Freezing Then Grating The Stick Of Butter Instead Of Chilling and Dicing. You Can Then Put The Grated Butter Back In The Freezer, To Ensure That The Butter Bits Stay Cold and Solid While Working The Dough.
MAKE SURE YOU ONLY KNEAD AND WORK THE DOUGH AS LITTLE AS NECESSARY TO PREVENT THE DOUGH FROM BECOMING DENSE.