Saint-Honoré

Combine 200 grams of all-purpose flour and 4 grams of fine salt in a large bowl.

Add 150 grams of cold unsalted butter, cut into small cubes, to the flour mixture. Using your fingertips, quickly rub the butter into the flour until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

Gradually add 100 grams of cold water, mixing until a shaggy dough forms. Do not overmix. Gather the dough into a disc, wrap it in plastic film, and refrigerate for at least 30 minutes.