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4 cup Flour
1½ teaspoon Salt
1 pound Butter, Cut Up
¾ cup Water, Cold
In a mixing bowl or mixer, roughly combine the flour, salt and butter, breaking up the butter slightly there should be visible chunks. Gradually add just enough cold water to hold the dough together. Do not overwork.
Transfer dough to a floured work surface and roll it into a rectangular shape 9 x 12 inches. Dust the board, dough, and rolling pin with flour as often as necessary to prevent sticking. Starting with the closest short end, fold the dough into thirds as you would a letter. Rotate the dough so the open side is at your right. Repeat, rolling the dough into a rectangle, folding it into thirds and rotating is as before. Wrap the dough in plastic wrap and chill 1 hour.
Place dough on a floured work surface with the open side at your right. Roll dough into a rectangle as before. Bring the two short ends together to meet in the center of the dough, then fold the dough in half again toward you. Rotate a 1/4 turn, so the open side is again at your right. Repeat, rolling the dough into a rectangle, folding in half, then in half again, and rotating a 1/4 turn. Wrap the dough and chill again for 1 hour.
1½ teaspoon Salt
1 pound Butter, Cut Up
¾ cup Water, Cold
In a mixing bowl or mixer, roughly combine the flour, salt and butter, breaking up the butter slightly there should be visible chunks. Gradually add just enough cold water to hold the dough together. Do not overwork.
Transfer dough to a floured work surface and roll it into a rectangular shape 9 x 12 inches. Dust the board, dough, and rolling pin with flour as often as necessary to prevent sticking. Starting with the closest short end, fold the dough into thirds as you would a letter. Rotate the dough so the open side is at your right. Repeat, rolling the dough into a rectangle, folding it into thirds and rotating is as before. Wrap the dough in plastic wrap and chill 1 hour.
Place dough on a floured work surface with the open side at your right. Roll dough into a rectangle as before. Bring the two short ends together to meet in the center of the dough, then fold the dough in half again toward you. Rotate a 1/4 turn, so the open side is again at your right. Repeat, rolling the dough into a rectangle, folding in half, then in half again, and rotating a 1/4 turn. Wrap the dough and chill again for 1 hour.
