Preparation:
cut the chilled butter into small dice place flour onto a pastry board or into a large bowl make a well in the center and place the butter and salt in the well fold into the center with a pastry scraper or a large spoon add water 1-2 tablespoons at a time-mix well continue to add water and mix until all water has been added turnout onto a generously floured board rollout dough to a 3/8-inch thick rectangle brush the flour off of the top and fold ends in to meet in the center again, brush the flour off of the top fold in half, rollout to a 3/8-inch thick rectangle, and fold as before rollout, brush, and fold again (cover and chill for 10 minutes if dough becomes too hard to work) store in refrigerator or freezer, wrapped in plastic use as desired |
