Take frozen butter and with the help of a grater, grate it over a plate or bowl. After that place the plate in the freezer. It will ensure the butter remains chilled.
Take a large bowl, add all-purpose flour and icing/powdered sugar. Give them a good mix.
Note: If you are using unsalted butter, then along with sugar add a pinch of salt in the flour.
Then take the butter out of the freezer, add it to the flour mixture in small batches and mix it as you go. Make sure there are no large clumps of butter in the flour.
Here I have mixed it with the help of a whisk and spatula. You can also use a fork if you like. Just don’t use your fingers to mix it because the warmth of your fingers can melt the butter. And that is not good for the dough.
After that pour ice water into the flour and butter mixture. Again pour the water in small qualities, like a tablespoon at a time. Using a spatula, mix it well. Avoid pouring too much water.
The mixture/dough should be shaggy. “What’s a shaggy dough?” you may ask. It basically means that the dough should be well mixed but still have a few lumps. You don’t have to knead this dough. Just make sure all the dry flour has absorbed and the dough looks uneven (lumpy).
To check if the dough is ready, take a little flour mixture in your palm and squeeze it. If it holds together and there is no dry flour on your palm then the dough is ready.
Place a silicone rolling mat over the kitchen counter. Line it with cling/plastic wrap. It’s okay if you don’t have a rolling mat. It’s not a necessity. You can directly place the cling wrap on the counter.
Then pour half of the flour mixture over the cling wrap. With the help of the wrap, bring the dough together by compressing it from all the sides. To know more, watch the recipe video.
At this point, the dough may look uneven and a little crumbly around the sides.
Once the dough comes together, wrap it with the same plastic and pat it.
Then flip the wrapped dough so that the seam side is facing down. With the help of a rolling pin, gently roll the dough inside the wrap. This will help in compressing the dough and making it more cohesive.
Keep the dough in the refrigerator for at least 1 hour. Then pour the remaining flour mixture on another cling wrap. Compress it in the same manner. Wrap it and place it in the refrigerator as well.
Note: You should refrigerate the dough for at least 1 hour and you can store it in the refrigerator for up to 3 days.
Then take one dough out of the refrigerator and place it over the kitchen counter. Let it stay undisturbed for around 5 minutes. This will help the dough to warm up a little and will roll easily.