adapted from Michel Roux courtesy of Tartelette
2 1/4 cups (300gr)
1 1/4 cup (300gr) unsalted butter, cold and cut into 1/4-inch cubes
1/2 teaspoon (3gr) salt
1/2 cup (125ml) ice-cold water
Place the flour in a large bowl and make a well in the center.
Add the butter and salt right in the well and work them together with the flour,
using your fingertips, gradually drawing in more flour into the center.
When the butter pieces have reached pea sized pieces and the mixture appears grainy,
gradually add the ice water and mix until it is all incorporated.
Do not overwork the dough.
Roll it into a ball, cover with plastic wrap and refrigerate 20 to 30 minutes.
On a lightly flour work area, roll the dough to an 8×4-inch rectangle.
Fold it into three and give it a quarter turn.
Roll it into another 8×4-inch rectangle again and fold it in three again.
These are the first 2 turns.
Cover with plastic wrap and refrigerate again for 30 minutes.
Give the chilled dough 2 more turns, rolling and folding as previously described. The
Cover with plastic wrap and refrigerate for 30 minutes.