Add flour to a bowl. Cut off small bits of cold butter (from the fridge) and add to the bowl. Add enough cold water to create a soft shaggy dough disc. If too wet, add some bench flour to the dough disc top and bottom.
Cover the dough and let chill for about 10-15 minutes in the fridge (or freezer), or overnight in the fridge.
Add bench flour on the outside of the dough so it doesn't stick to your fingers and pasta maker or dough roller.
Fold the dough a few times to create lamination that will help the flakey crunch at the end.
Roll dough at least twice after folding dough. If using a pasta maker, use higher settings. On my pasta maker, it's "7" for about 1/4" thick rolled dough.
Butter or baking spray the bottom of a muffin tin for non-stick. With the rolled dough, cut out 4 round bottoms with cookie cutter. Add one to each muffin pan cavity bottom. With the remaining dough, cut approximately four 1" long strips and wrap around as a ring for each cavity to make a basket shell, patching together with the round dough piece.
Bake at 375°F/190℃ for about 35 minutes until dark golden bottoms.