2 1/2 cups all-purpose flour, plus extra for rolling
1 1/4 teaspoons kosher salt
2 1/2 sticks (10 ounces) unsalted butter, chilled and cut into 1/2-inch pieces
Approximately 5 tablespoons ice cold water
What you do:
Combine the flour and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board, cut the dough in half and shape each half into a 1” thick disc. Wrap in plastic wrap and refrigerate for 1 hour.
Roll each piece on a well-floured board into a circle, approx 1/8-inch thick, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board.