2 cups of wheat flour
"1/3 cup plus 2 tablespoons of cold unsalted butter, softened"
4 to 5 tablespoons of ice-cold water
2 cups of wheat flour
"1/3 cup plus 2 tablespoons of cold unsalted butter, softened"
4 to 5 tablespoons of ice-cold water
Mix the flour with the butter
Using two forks, shape a crumbly mixture
Add the water gradually
Knead well with your hands and roll out the dough on a floured surface
Line a removable-bottom cake pan
Bake in the oven until the crust is completely toasted.
