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1
Combine 2 1/2 cups all-purpose flour and the cake flour and salt in a medium bowl.
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2
Cut 1 stick butter into small pieces.
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3
Add with the lemon juice to the flour mixture; cut in the butter with a pastry cutter or 2 knives until the mixture resembles coarse meal.
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4
Gradually mix in up to 1 cup ice water, until the dough just comes together.
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5
Pat the dough into a 6-inch square; wrap in plastic.
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6
Chill 30 minutes.
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7
Cut the remaining 3 sticks butter into bits.
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8
Sprinkle with the remaining 1/4 cup flour; mix together by rubbing against a cold work surface with the heel of your hand.
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9
Form into a 5 1/2-inch square; wrap in plastic.
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10
Chill 15 minutes.
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11
On a lightly floured surface, roll the chilled dough into a 6 x 18-inch rectangle with the short side facing you; place the chilled butter mixture in the center.
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12
Fold the top third of the dough over the butter mixture, and the bottom third of the dough over the top third.
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13
Seal the edges by pressing the dough with your fingers.
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14
Turn the dough packet over so the overlapped section is on the bottom.
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15
Roll into a 6 x 18-inch rectangle (do not allow the butter to come through the dough).
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16
Fold in thirds, as before.
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17
Rotate 90 degrees (one quarter-turn); roll again into a 6 x 18-inch rectangle; fold in thirds.
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18
Press 2 fingers into the dough to indicate the completion of 2 turns.
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19
Wrap in plastic; chill 30 minutes.
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20
Repeat the rolling-out process in step 4, rotating the dough 90 degrees before beginning.
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21
Mark with 4 fingers, signifying the completion of 4 turns; chill 30 minutes.
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22
The dough may be wrapped and frozen at this point.
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23
Remove the dough from the refrigerator (if dough has been frozen, thaw overnight in the refrigerator).
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24
Give the dough its final 2 turns by repeating the rolling-out process in step 4, again rotating it 90 degrees, before rolling it out.
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25
The dough should be used immediately after the sixth turn is completed.
