Ingredients
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1 cup all-purpose flour (about 4 1/4 ounces)
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1/2 cup unsalted butter (4 ounces), cut into 1/4-inch pieces and frozen
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1 1/2 teaspoons granulated sugar
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1/2 teaspoon kosher salt
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2 1/2 to 3 1/2 tablespoons ice water, divided
Directions
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Combine flour, butter, sugar, and salt in bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until mixture resembles small peas, about 2 minutes. With mixer running on low speed, gradually add 2 1/2 tablespoons ice water, beating until dough holds together when pinched, about 10 seconds. If dough doesn’t hold together, add remaining 1 tablespoon ice water, and beat 5 seconds.
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Turn mixture out onto a clean work surface. Knead just until dough comes together. Shape into a disk, and wrap tightly in plastic wrap. Chill at least 8 hours or up to 3 days.
Make Ahead
Wrapped dough can be frozen up to 3 months.
Notes
When preparing dough for the Ratatouille Slab Pie which uses 5 batches of this dough, the ingredients can instead be mixed in 2 large batches. Shape each batch into a 5-inch square before chilling.