Shortcrust pastry for pie with butter

Ingredients:

• 2 cups (240 g) premium flour
• 1 tsp (6 g) salt
• 1 tbsp. l. (11 gr.) sugar
• 1 cup (225 g) unsalted butter, cut into small pieces and chilled in the freezer for 10 minutes
• 0.5 cups (120 ml) ice water
• 1 tsp (5 ml) lemon juice

Preparation:

1. In the bowl of a food processor fitted with the blade attachment, pulse the flour, salt, sugar and butter until the mixture resembles pea-sized chunks of butter.
2. In a small bowl, combine ice water and lemon juice. Slowly add the liquid to the flour mixture, whisking until the dough is smooth. Pinch a small piece of dough between your thumb and forefinger to ensure it holds its shape.
3. Place the dough on a lightly floured work surface and divide it in half. Carefully turn each piece of dough several times to catch any dry bits. Form each half into a loose disk, wrap in plastic wrap, and refrigerate for at least 20 minutes.
   
   
   Note
   
   The recipe uses wheat flour that has been refrigerated. The gluten used in kneading dough becomes denser in cold conditions, such as the refrigerator, making cold dough easier to roll out and better suited for decorating.