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The recipe calls for approximately 1 and 1/4 cups of flour and one stick of cold butter. After grating, add a pinch of salt to balance flavors. For the liquid component, ice-cold water is essential. Add it gradually — about one to two tablespoons at a time — until the dough holds together without being sticky or overworked.
Bringing the Dough Together
Once enough water has been incorporated, use your hands gently to form the dough into a disc. Don't knead it excessively; overworking can develop gluten, making the crust tough. Wrap it in plastic and let it chill in the fridge for at least four hours. This resting period allows gluten to relax and the butter to firm up, resulting in a flaky finish.