Double Crust for Cake

Cold water is the secret to a good cake crust

Use approximately 4 tablespoons cold water for two cups wheat flour

Too much water makes the dough too hard and too little water makes it crumbly

The cake dough should be kneaded as little as possible

Sift together the flour and salt

Cut the butter into the flour with a pastry blender or two knives, until the consistency of the dough is granular

Sprinkle the cold water over the dough, one tablespoon at a time, until all the dough is moistened

Mix lightly with a fork until a ball forms

Wrap the dough in plastic wrap and refrigerate it

Divide the dough into two parts and roll out each part on a floured surface

Roll out the dough from the inside to the outside to form circles

Roll out the dough to a slightly larger circle than the pan you will use

Place the dough in the pan without stretching it

Allow the dough to pass over the edge of the pan and then cut it off so that it is about 1 cm or so from the edge

The top crust should receive cuts before or after being placed on the filling

These cuts are made to allow steam to escape while the cake bakes

Seal the bottom crust to the top crust with a little cold water

When the cake is ready to go into the oven, place small pieces of butter on top, so that the crust will have a lighter texture.