When they say the butter should be chilled, I think it must mean just about frozen, as they expect you to grate the butter over the flour. Good luck with that if there's any softness at all to the butter.
How in the world do you "cut the butter into the flour with two dinner knives"? Must be some sort of Maori cultural skill.
25 min. @ 395
|125 g||Butter, chilled|
|⅓ cup||Water, iced|
Short Crust (for pie base) ratio: 225 g flour to 100 g butter