Part 2/8:
Begin by cutting the butter into small cubes; cold butter is essential here as it helps achieve a flaky texture. In case your kitchen is warm, consider placing the butter in the freezer for a few minutes before handling.
In a large bowl, mix together the flour and salt. Once well combined, add the butter. For optimal flavor control, it’s best to use unsalted butter, but if you only have salted butter, you can simply reduce or omit the added salt.
Using your hands or a butter cutter, incorporate the butter into the flour until the mixture resembles breadcrumbs. Create a small well in the center and pour in cold water—this helps solidify the butter and keeps everything chilly, which is key for a flaky crust.