Cut the unsalted butter into small cubes and place them in the refrigerator until ready to use. Keeping the butter cold is crucial for achieving a flaky pastry.
Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, salt, and granulated sugar (if making sweet pastries).
Cut in the Butter:
Add the cold cubed butter to the flour mixture. Use a pastry cutter, two knives, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The butter should be evenly distributed but still in pea-sized pieces.
Add the Ice Water:
Gradually add the ice water to the flour-butter mixture, one tablespoon at a time, mixing gently with a fork or your hands after each addition.
Stop adding water when the dough begins to come together and can be formed into a ball. Be careful not to overwork the dough.
Form the Dough:
Turn the dough out onto a lightly floured surface. Gently knead the dough just until it forms a cohesive ball.
Chill the Dough (Optional):
My grandma passed down this recipe, and we continue to make this on the regular. It’ll be our fourth time this month
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Oh wow, these were really popular! All the grandchildren wanted more food, and grandpa ate three helpings.
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