Ingredients
3 1/4 flour
1 tsp salt
4 egg yokes
1/4 c ice water
3 sticks of unsalted butter, cubed and COLD
Preparation
separate yokes into pyrex. mix in ice water with fork. reserve in freezer while preparing dough.
cut butter into small equal cubes (2x length-wise, 6x across.)
measure flour and salt into mixing bowl. lightly mix with kitchen aid paddle (or food processor with metal blade).
Continue adding butter and mix until pebbly and turning yellow.
Slowly pour in yoke/water mixture until ball forms. Do not over mix.
Form square and cut into 4 parts. make four disks and wrap in plastic. Store in freezer.
When ready to use defrost all day in fridge or room temp for about an hour.
