Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Cut cold butter with a pastry cutter or knife into small pieces, less than 1 cm, put into a bowl.

Measure the rest of your ingredients, water, flour, and salt.

In a large bowl, combine flour, and salt.

Put the butter into the bowl of flour and using the tips of your fingers, begin to break down the butter into smaller pieces. The butter should be in pieces after breaking it up approximately the size of peas.

When the butter no longer has any large chunks, pour approximately 2 tablespoons of ice water into the flour, and stir with a wooden spoon a few times to bring the dough together. If it feels too dry, you can add a bit more water a teaspoon at a time until you can bring it all together.

When most of the flour has come together to form a shaggy dough, bring the dough out of the bowl onto a clean surface, and A technique used to gently mix two ingredients together to create a light fluffy consistency. Start by scooping around the outside of the bowl and cutting through the centre. Turn the bowl and repeat the process.fold the dough upon itself 1 – 2 times to make a smoother dough. Be careful not to overwork the dough, we want it to still have very nice big chunks of butter throughout it which will create a flaky crust, and very little gluten development which would make the crust chewy.

Once the dough is relatively smooth, round and flatten the dough to create a disk. Wrap the dough tightly with plastic wrap and place in the fridge to rest and chill for about 20 minutes. This will allow your dough time to hydrate fully and for the butter to become very cold again.