Uh-oh! If the dough is tearing, you might need to roll more gently. Use long, firm strokes when rolling and don’t push down with force, being gentle so you don’t over work the gluten in the dough. If you feel like the dough is sticking to the counter, you can give a light dusting of flour, but make sure you dust the flour off before you fold. Your butter could also be too cold, maybe trying shortening the chill time a little or let it sit on the counter for just a little bit before you roll out. Its a delicate balance of making sure the butter stays cold but that it isn’t so cold that it makes rolling difficult!

I’m on step 19 but can’t rool my dough it keeps tearing. What should I do?

Hi! I understand your frustration! I do include cup measurements for the easier discard recipes, but this recipe is more technically challenging and it needs to be precise! Using cups can give such varying results depending on how you measure them, which could change the results you get when you make this pastry dough. In order to help the most people be successful with this recipe, it is written in grams. I hope you get a scale soon and come back to try this recipe!