• 2 sticks unsalted butter, cubed and chilled in the freezer
  • 2 1/2 cups all-purpose flour, chilled in the freezer
  • 1 teaspoon salt
  • 3/4 cup ice water


  1. In a food processor fitted with the dough attachment, pulse flour and salt until combined. Add butter and pulse until pea-sized clumps are formed, approximately 6 times. Pulse in water until dough comes together. Divide into 2 balls, one slightly larger than the other, and refrigerate for at least an hour.