2. Either chop the cold butter into 16 half tablespoon size pieces, or coarsely grate it with a box grater. Add the butter to the flour & salt mixture.
3. Using the whisk attachment or standard beaters, mix on low to incorporate the butter into the flour. The butter flour mixture should be crumbly and loose.
5. Turn the dough out onto a clean floured surface and divide into two equal pieces. Shape each piece into a ball, cover and refrigerate at least 30 minutes before rolling out.