Making your own dough from scratch is truly easy as pie. I learned how to make this at a course at George Brown Culinary, the trick is to not over work the dough and give it enough time to rest.
- 1 stick (4 oz) cold butter grated
- 10 oz sifted all purpose flour
- Pinch of salt
- 120 ml cold water
- Mix all the ingredients to form a ball
- Cover in cling film and leave to rest for 30 mins