What You'll Need
Makes two 9-inch tarts
½ cup + 2-4 tablespoons cold water
3 - 1/2 cups All Purpose Flour
1 ⅓ cups salted butter (chilled, put in freezer 30 minutes prior to making)
Directions
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Measure the All Purpose Flour into a large bowl. With a large cheese grater, grate your frozen butter into the bowl. Mash up any large chunks with a fork. Combine the flour and butter until it looks a bit grainy. It's okay if there are pea sized amounts, you don't want to overwork it. If the butter feels like it's getting warm, pop the mixture in the freezer.
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Add ½ cup of cold water to the flour/butter mixture. Gently, mix with a fork until combined and it looks like a shaggy mass. You should be able to see some chunks of butter.
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On a clean worksurface, dust with flour, pour out your dough and gently work into a ball form. Split the dough into 2 with a knife to make two dough balls. Wrap each dough ball in plastic and chill in the refrigerator.
