Brisée Dough

• 4½ cups (540 g) all-purpose flour
• 2 teaspoons sea salt

In the bowl of a stand mixer fitted with the paddle attachment, combine flour and salt on low speed. Gradually add butter on low speed. Continue to mix until pea-size lumps form, about 2 minutes. Gradually add ice water until dough comes together. Entire amount may not be necessary. Continue mixing for 30 more seconds. Dough should feel tacky and supple but not sticky.

Transfer dough on