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PASTRY: Sift flour and salt together into large mixing bowl.
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Sprinkle 6 Tbsp.
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of ice water or possibly lemon juice and toss together lightly with a fork.
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Knead dough with hands till it is hard sufficient to be gathered into a compact ball.
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If the dough crumbles, add in up to 2 more Tbsp.
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of ice water, 1 tsp.
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at a time, till particles adhere.
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On a lightly floured surface, roll dough into a rectangle about 10 x 8 inches wide.
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With a metal spatula or possibly fingers, spread 2 Tbsp.
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of butter proportionately over the pastry.
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Fold pastry in thirds in the following fashion: first fold one 8 inch side about 1 1/2 inches beyond the center, then fold the opposite side over the top, reducing the 10 inch dimension to about 3 inches.
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Turn the pastry around so which an open end faces you and once more roll it out to a 1 inch length and an 8 inch wide.
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Spread the pastry with another 2 Tbsp.
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of butter and fold it into thirds again.
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Turn the pastry so which an open end faces you, roll it out to a 10 inch length as before and spread with the remaining 2 Tbsp.
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of butter.
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Mix in thirds and wrap the pastry in wax paper.
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Chill for at least 30 min before using.
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(Tightly wrapped, the pastry may be kept in refrigerator for 3 to 4 days without harm.)
