master recipe of pie pastry

yield : makes one pie pastry about 750g weight

ingredient*
all ppurpose flour, sift 400g . salt 10 g .
unsalted butter 280g . ice water 60~70gcc

method*
1. sift the flour on the working surface and combine with salt.
2. scatter the butter over the flour mixture . the mixture forms into
small crumbs .
3. drizzle the ice water over the mixture and toss with the scrapper until
the dough is evenly moist and begins to come together in a mass but does not form a ball .
4. mix together . pat the dough become a ball .
5. transfer the dough to a lightly floured work surface . shape the dough into a rectangle disk .
6. fold the disk into thirds , cover by a plastic wrap and rest in the refrigerator for 20 minutes .
7. remove the dough from refrigerator ; roll out the dough into a disk .
8. repeat the process 6 to 7 for two more times , for a total of 3 turns rolling , folding and chilling .
9. after the final turn, cover the dough by a plastic wrap and refrigerate for at least 2 hours .