Ingredients

250 grams of flour (1 and 3/4 cups or a little over 1/2 pound, unbleached, all-purpose)

125 grams of unsalted butter (1 stick)

1 egg

1 tea spoon of crème fraîche (or sour cream if you can’t find it)

1/2 tea spoon of salt.

Preparation

  1. First sift the flour over a large bowl and add the salt.

  2. Cut the butter in tiny cubes. Incorporate the butter to the flour with your finger tips. The dough will feel like coarse sand grains between your fingers.

  3. Push the flour and butter mix on the sides of the bowl, digging a hole in the center.

  4. Break the egg and pour it in the hole in middle of the bowl. Beat it a little with a fork then use a wooden spoon to incorporate the flour little by little. Add the crème fraîche or sour cream and mix again until the dough is homogeneous. (Alternatively, or if the dough is still dry, pour a few drops of water and knead.) Use your hands to knead the dough and form two balls of the same weight.

  5. Place the balls of dough in plastic wraps and let them rest in the fridge for at least 1 hour before using or freezing.

  6. Let the dough warm up a little before rolling it out.