Preparation info
  • Yield: Approximately

    2½ pounds

    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Lb Oz Grams Name of ingredient Baker’s percentages


This dough may be made either by hand or by machine, depending on the size of the batch.

Mixing by hand

  • Cut butter into 1½ inch chunks.
  • Place flour and salt into a large bowl.
  • Mix to combine.
  • Add the butter and coat with the flour and salt mixture.
  • Then add ice water all at once and light