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1
Blend together flour, salt, and half of butter cubes with your fingertips or a pastry blender until mixture resembles coarse meal.
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2
Blend in remaining butter cubes until pea-size lumps form.
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3
Drizzle evenly with 5 tablespoons ice water and stir gently with a fork until incorporated.
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4
Squeeze a small handful: If it doesn't hold together, add remaining tablespoon ice water, 1/2 tablespoon at a time, until just incorporated.
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5
(If you overwork mixture, pastry will be tough.)
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6
Form dough into a ball, then flatten into a rough 5-inch square.
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7
Chill, wrapped in plastic wrap, 30 minutes.
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8
Roll out dough on a floured surface with a floured rolling pin into a rough 12- by 9-inch rectangle (1/3 inch thick).
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9
Arrange rectangle with a short side nearest you.
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10
Cut remaining 3 tablespoons butter into very thin slices and arrange evenly over dough.
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11
Fold dough in thirds like a letter.
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12
Turn dough so that a short side is nearest you and roll out into a rough 12- by 9-inch rectangle (1/3 inch thick) again.
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13
Fold like a letter, then chill, wrapped in plastic wrap, 3 hours.
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14
Let dough soften at room temperature about 30 minutes before rolling out.
