-
1
Place flour and salt on a cool surface.
-
2
Make a well in the center.
-
3
Pour in the lemon juice and water.
-
4
Work flour into the water with your fingertips to make a soft dough.
-
5
If it seems dry, add water.
-
6
Gather dough into a ball.
-
7
Cover tightly and refrigerate 20 minutes (dough will not be smooth at this point).
-
8
Lightly flour the butter and place between 2 sheets of waxed paper.
-
9
Beat with a rolling pin until pliable.
-
10
Press into a 5 inch square.
-
11
On a lightly floured surface, roll out the dough from the center to make a 12 inch square.
-
12
Make dough thicker in center than on the sides.
-
13
Place the butter in the middle and fold the dough around it envelope fashion.
-
14
Roll out the dough into an 18 x 8 inch rectangle.
-
15
Fold a third of the dough over the center.
-
16
Brush off any excess flour.
-
17
Fold remaining third over the 2 layers.
-
18
Give the dough a quarter turn.
-
19
Do this roll/fold/turn 3 more times.
-
20
Wrap and refrigerate 40 minutes.
-
21
Preheat oven to 400.
-
22
Repeat 4 roll/fold/turn process twice refrigerating between steps.
-
23
Roll to 1/8th inch and cut to shape pastry as desired.
