1tablespoonsugarreduce to 1 teaspoon for savory recipes
1teaspoonsalt
8ouncescubed unsalted buttercold (2 sticks)
4ouncewatercold (1/2 cup)
Instructions
In a large bowl, whisk together the flour, sugar, and salt.
Add the cold cubed butter and toss with the flour.
Using your thumb against your index finger, press the butter into planks. Then, toss them in the flour. Continue until all of the butter has been pressed and you have a mixture of butter pieces ranging from pea size to walnut-half size.
Pour in the cold water and mix until it is distributed. If the dough easily clumps together when pressed, it's ready. If it crumbles, it needs a bit more water. (see note)
Dump the dough out onto a lightly floured work surface.
Gently knead the dough by folding it over itself 2 to 3 times. Then shape it into a ball.
Cut the dough ball in half. Shape each half into a disk and then wrap each half in plastic wrap.
Chill in the fridge for 1 hour before using in a recipe.
Notes
I highly recommend weighing the ingredients. This will ensure the right ratios, which is important in baking, especially when making crusts. However, if you measure the flour, you likely got more than 12 ounces and will need another teaspoon or two of water.