Ingredients:
200 g AP flour
1 tbsp sugar
80 ml warm water
2 tsp olive oil
1 tsp salt

60 g AP flour
10 tbsp butter

Mix first 5 ingredients into a dough and let rest for 30 minutes. Mix the remaining butter and flour to form a paste, and form into a block roughly 3″ by 6″ and place into the refrigerator until the dough is rested. Roll the dough out into a sheet roughly 9″ by 6″ and encase the butter butter block. Then flatten the dough to 3 times its length, and fold the dough over itself to form 3 layers. Refrigerate the dough. Perform this rolling, folding and refrigerating procedure 2 more times. (If making it into a pie crust, roll the dough only in half the latter two times).

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