Corn Salad with Chile and Lime
Ultra Flakey Pie Crust
2 Cups Flour (All-purpose or pastry flour)
1 1/2 Cups Cold Butter (vegan option)
1/2 Cup Water
1/2 Tsp Salt
In a food processor, combine 1 cup cold and cubed butter and 2 cups flours. Pulse 5-10 seconds until the butter has broken down a bit.
Add salt and remaining cubed butter, and pulse for 5 seconds. There should be large pieces of butter. Add water and pulse until just combined.
Roll dough out on a floured surface to about 1/4-1/2 inch thick. There should be large and visible (but flattened) pieces of butter. Fold into thirds, then into thirds the other way. You should end up with a roughly square shape and 9 layers.
Wrap in parchment paper or put in a reusable silicone bag and place in the fridge for at least 30 minutes but not more than an hour. After an hour, it will become increasingly difficult to roll out.
Roll out on a floured surface. If you cut into the dough you will be able to see all the layers.
Yield: 1 servings