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1
Set aside about 1/2 cup of flour on a work surface.
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2
Place the remaining flour with the salt in a mixing bowl or mixer.
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3
Add 1/4 cup ( 1/2 stick) of the butter and cut the mixture together until crumbly.
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4
Add just enough cold water so mixture can be gathered together in a ball.
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5
Cut a cross into the top of the ball, and place it in a covered bowl and chill for about 30 minutes.
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6
Place the remaining butter on the work surface with the reserved flour.
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7
Toss the butter to coat.
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8
Use the heel of your hand to work the flour into the butter then place the butter-flour mixture on a sheet of waxed paper, cover with a second sheet and press the mixture into a flat square.
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9
Refrigerate just until the butter-flour mixture is approximately the same consistency as refrigerated dough.
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10
Roll the dough into a cloverleaf shape, with 4 leaves extending diagonally from the center.
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11
Place the butter flour mixture in the center, then fold each leaf over, forming a neat, square package with the leaves slightly overlapping.
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12
Roll the dough on a lightly floured surface into a large rectangle with the short end toward you.
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13
Fold into thirds as you would a letter.
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14
Rotate the dough 1/4 turn so that the open side is at the right (this is called a single turn).
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15
Repeat rolling the dough into a large rectangle, folding into thirds and rotating 1/4 turn.
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16
Wrap dough and chill 1 hour or longer.
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17
Give the dough 2 more sets of 2 single turns, always beginning and ending with the open side at the right.
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18
Refrigerate 1 hour or longer between each set of 2 turns.
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19
After final set of turns (6 single turns in all), wrap and refrigerate dough again for at least 1 hour.
