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Ingredients
- 1 TBSP sugar
- 1/3 cup water
- 1/2 lb. (2 sticks) cold Butter (cut into 1/2-inch dice)
- 2 1/4 cups all-purpose flour (plus more for rolling)
Directions
- In a small bowl, dissolve the sugar in the water.
- Refrigerate until very cold, about 30 minutes.
- During that time, refrigerate your butter, flour, mixer bowl, and paddle, too.
- In the chilled bowl, combine the cold butter and flour.
- With your hands, toss the butter in the flour until each cube is lightly coated.
- With the chilled paddle, beat the flour-butter mixture on low speed to just break up the butter, about 30 seconds.
- Add the water mixture all at once and raise the speed to medium-low.
- Beat just until the dough comes together in big chunks, then immediately turn off the mixer.
- Divide the chunks of dough in half and very gently pat each group into a round 1-inch-thick disk.
- Wrap each tightly in plastic wrap and refrigerate until firm, about 1 hour, before rolling.
- You can refrigerate the disks for up to 1 day or freeze for up to 3 months.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 299g | |
| Recipe makes 2 servings | |
| Calories 1349 | |
| Calories from Fat 820 | 61% |
| Total Fat 93.36g | 117% |
| Saturated Fat 58.48g | 234% |
| Trans Fat 0.0g | |
| Cholesterol 244mg | 81% |
| Sodium 658mg | 27% |
| Potassium 178mg | 5% |
| Total Carbs 113.68g | 30% |
| Dietary Fiber 3.8g | 13% |
| Sugars 6.74g | 4% |
| Protein 15.49g | 25% |
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