2 cups unbleached, all-purpose flour3/4 teaspoon salt1 cup (2 sticks) unsalted butter, very cold1/2 cup ice water (add a tiny bit more, if necessary) Stir the salt into the flour in a large bowl. Cut a 2 tablespoon piece off one stick of butter and set aside to dot the filling later. Cut the remaining butter (14 tablespoons) into pieces…
Notes from a local kitchen