How To Make A Flaky, Buttery Dough

How to Cut Butter

STEP 1: Combine the ingredients

Combine your dry ingredients, usually flour and salt, into a large mixing bowl. Then add the chunks of sliced butter.

STEP 2: Toss together

Toss the ingredients together until the butter is completely coated in flour.

STEP 3: Combine and roll into sheets

Dump everything out onto a clean surface and using a rolling pin, roll the butter into the flour until it forms sheets. The more sheets, the more buttery and flaky your crust will be.

STEP 4: Repeat

Continue rolling until all the butter has been rolled into the flour.

STEP 5: Gather up the mixture

You should have a consistency that is crumbles and sheets of butter. Place it in the freezer for a few minutes until it’s nice and cold.

STEP 6: Make a well

Remove from the freezer and make a well in the center of the mixture. Add one tablespoon of water at a time, stirring and using your hands to mold the dough into a ball. Be careful not to overwork it.

STEP 7: Refrigerate

Place the dough ball in the refrigerator for at least 24 hours and when you’re ready to use it, allow it to come to room temperature before rolling it out.