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1
Stir together flour and salt in a chilled large metal bowl.
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2
Coarsely grate frozen butters into flour, gently tossing to coat butter.
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3
Drizzle 5 tablespoons ice water evenly over flour mixture and gently stir with a fork until incorporated.
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4
Test mixture by gently squeezing a small handful: When dough has the proper texture, it will hold together without crumbling apart.
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5
If necessary, add another tablespoon water, stirring until just incorporated, and test again.
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6
(Do not overwork dough or add too much water, or pastry will be tough; dough will be lumpy and streaky.
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7
).
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8
Form dough into a 5-inch square, then chill, wrapped in plastic wrap, until firm, at least 30 minutes.
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9
Roll out dough on a floured surface with a floured rolling pin into a 15- by 8-inch rectangle (with a short side nearest you).
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10
Brush off excess flour and fold dough into thirds like a letter.
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11
Rewrap dough and chill until firm, at least 30 minutes.
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12
Arrange dough with a short side nearest you on a floured surface and repeat rolling out, folding, and chilling 2 more times.
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13
Brush off any excess flour, then halve dough crosswise with a sharp knife and chill, wrapped separately in plastic wrap, at least 1 hour.
