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1
Remove 1 T butter and chill in the refrigerator.
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2
The remaining butter is kneaded under very cold water until it is soft due to the kneading, but pliable.
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3
Shape into a rectangle about 6 x 7x 1/2 inch thick; wrap in waxed paper or foil and refrigerate.
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4
Sift flour, measure and turn into a dry 2 qt bowl.
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5
Add the 1 tbsp (15 ml) chilled butter to the flour and work it in until mixture is like cornmeal.
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6
Add ice water gradually, mixing with a fork to form a stiff dough.
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7
Turn out onto a lightly floured surface and knead hard for 5 minutes to obtain a very smooth, plastic ball.
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8
Grease ball of dough, then cut a deep cross in the top of the ball.
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9
Place it on a dough board and spread dough ball by opening the 4 points made by the cut and lay them flat (This changes the shape to a rectangle).
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10
After spreading the dough to a rectangle, unwrap butter and place in center of dough and stretch and pat dough until it is large enough to fold over from both ends and completely enclose the butter.
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11
Let rest 30 minutes at room temperature.
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12
Roll dough on a slighty floured surface to a rectangle 1/4 inch thick.
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13
Cover with a damp towel and let rest 10 minutes.
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14
Brush off any excess flour before folding one short end over the third length of the rectangle, then fold the other end over the first fold to make three layers of dough.
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15
Fold the open ends the same, to make nine layers.
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16
Wrap in waxed paper or damp cloth and chill one hour.
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17
Repeat three times.
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18
Pastry will keep several days, stored in the coldest part of the refrigerator, snugly wrapped in waxed paper but never in contact with ice.
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19
NOTE: In summer the resting of the dough should be done in the refrigerator.
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20
Baking sheets or pans should have a thin moist film on them before placing the dough on them.
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21
To do this run cold water on them and shake off the excess.
