Ingredients
Scale
- 2 large eggs, beaten
- 60 ml or 2 oz ice-cold water
- 510 g or 4 ¼ c unbleached all-purpose flour
- 10 g or 1 ¾ tsp fine sea salt
- 255 g or 9 oz butter, chilled and cut into 1” cubes
Instructions
- Combine the eggs and water and keep in the fridge until needed.
- In the bowl of a food processor, pulse the flour and salt until combined. Add the butter and pulse until lumps of butter are pea-sized. With the machine running, quickly add the egg mixture through the chute. Let run for a few seconds until the machine makes a heavy rumbling noise. Turn off immediately; do not overmix.
- Turn out the dough onto a lightly floured surface, and gently form it into a ball. Divide the ball into the quantities required for the recipe and flatten into discs 1” thick.. Wrap each disc tightly in plastic wrap. Refrigerate at least an hour.
Notes
Adapted from The Pie Room by Calum Franklin.