- 1 1/2 cup all-purpose flour, plus extra for rolling
- 1 cup wheat flour
- 1 cup vegetable very cold butter (unsalted)
- 7 tbsp very cold water
- 1 tsp salt
Mix the flours and the salt together with a spatula.
Add the butter and mix with very well washed hands.
With one hand add the cold water very slowly and mix with the other hand.
The dough should hold together but should not be too sticky (You can always add a little more flour or water depending on the dough consistency).
Knead your dough but not too much as it could develop gluten which will toughen the dough.
Sprinkle your dough with a little flour and wrap it in plastic wrap, and refrigerate for one hour or up to 2 days.
Use this dough to make a Tarte Bourdaloue: French style Pear & Almond pie (recipe here)