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grams (1¾ cups plus 2 tablespoons) all-purpose flour, plus more for dusting
1½ teaspoons kosher salt
tablespoons (1½ sticks) cold salted butter, cut into ½-inch cubes
tablespoons ice water
01In a medium bowl, whisk together the flour and salt. Add the butter and toss, separating any stuck-together cubes, until evenly coated. Freeze uncovered for 10 minutes.
02Transfer the chilled flour-butter mixture to a food processor. Pulse until the butter chunks are about the size of peas, 10 to 12 pulses. Add the water and process until the mixture forms clumps but does not come together in a ball, 20 to 25 seconds.
03Turn the dough out onto the counter and press it into a disk about 6 inches wide. Wrap tightly in plastic, smoothing out any ragged edges. Refrigerate for at least 1 hour or up to 2 days.