2–1/2 cups all-purpose flour 1 teaspoon salt 1 cup butter, chilled and diced 1/2 cup ice water (ice used to make it really cold)
Instructions
First, place the flour and salt and cubed butter in the bowl of your mixer. Attach the “whisk” attachment
“Whisk” until the butter distributes into the flour and is in the size of peas. Some of the butter was a bit larger that that, but it still worked well and was flaky in the end.
Next, switch to the dough hook attachment. Turn your mixer on low and slowly add the ice cold water. Your dough will begin to hold together and pull away from the sides of the bowl. If it does this before you use all of your water, it is no problem. Just stop adding it when it is no longer needed.
Use your hands to press it together into a ball and chill for a 1/2 hour or so.