1 1/4 C flour
1/4 lb butter (1 stick), cold
1/2 tsp salt
1/2 tsp sugar
2 TBS ice water
1. In a large mixing bowl, sift together the flour, salt, and sugar.
2. Cut the very cold butter into cubes and add them to the flour mixture.
3. Break up the butter into the flour with your fingertips or a pastry cutter.
4. Work it quickly, so the butter doesn’t melt.
5. When finished with this process the mixture will be dry and crumbly, like very coarse cornmeal.
6. Sprinkle one TBS of water over the flour butter mixture.
7. Work the water in with your fingertips.
8. Add the second tablespoon of water to the dough.
9. Work the water in with your fingertips.
10. Bring the dough together into a ball.
11. As soon as the dough can come together stop working it, otherwise the dough will become tough.
12. Flatten the dough slightly to form a disk shape.
13. Wrap the disk in plastic and chill in the refrigerator for about 30 minutes. This step is important, because without cooling, the dough will be too soft and difficult to roll out.
14. Once the dough has chilled, flour your surface and your rolling pin.
15. Unwrap the dough and work a little with your hands by squeezing.
16. If you squeeze the dough and it cracks, it needs a little more working. If the dough doesn’t crack, it’s time to roll out.
17. Roll out into a 10-12 inch circle. The dough should be about 1/8th inch thick.
18. Flour the whole surface of your dough.
19. Put your rolling pin on the edge of the dough and roll your dough up, around the rolling pin.
20. Unroll your dough into the pan.
21. Tuck in the extra dough around the edges, and use it to create the fluting.