+ 2+1/2 C.Of all-purpose flour.
+ 1 C.Of unsalted butter.
+ 3/4 C.Of very cold water.
+ 1 TBSP.Of sugar.
+ 1 TSP.Of sea salt.


+ step 1+Measure the flour into a big tub. Whisk in the salt with sugar. Toss in the butter and coat both of them with flour. + step 1+Mash the butter into smaller pieces, only larger than the size of the peas, using the first 3 fingers of both hands. With two knives or a good pastry blender, you can also do this. I like to have my fingertips included.
+ step 2+Stir in a half cup of water with a rubber spatula until the water is absorbed and the dough tends to come together until the mixture appears kind of uniform, somewhat crumbly, and the butter is split.
+ step 3+Apply the remaining quarter cup of water if the dough is already stiff and crumbly. Bring the hands together with the dough until it forms a mass that is smooth and almost loose.
+ step 4+Divide the pie dough in two and pass one-two to a plastic wrap sheet and mold it into a 1-inch-thick disk. If required, use the plastic wrap to help bring the dough together. With the leftover dough, repeat.
+ step 5+In the refrigerator, chill the dough disks for at least 2 hours before using them. Before using this dough, you can store it in the refrigerator for up to a week or up to 2 months in the fridge.
+ step 6+Roll the dough straight from the refrigerator, or allow the dough to sit in the refrigerator for one day before rolling when frozen.
Proceed with the pie recipe instructions, including the recommended temperature for baking and the time for that recipe.


Melted milk chocolate or dark chocolate