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1
Sift together the all-purpose flour, cake flour, and salt into a large chilled bowl.
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2
Cut in the pieces of butter using a pastry knife until the butter is in very small lumps, about 1/2 inch in diameter.
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3
Combine the ice water and the lemon juice, and stir into the flour mixture, a little at a time, pressing the dough together with your hands until it comes together.
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4
Turn the dough out onto a well-floured surface, and roll it into a 1/2-inch-thick rough rectangle, approximately 12 x 18 inches.
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5
The dough will be very crumbly.
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6
Fold the bottom of the rectangle toward the center, then the top of the rectangle toward the center, overlapping the bottom third, like a letter, and give the dough a quarter-turn to the right.
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7
Roll the dough into a large rectangle, 1/2 inch thick, and fold into thirds again.
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8
This completes the first double turn.
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9
Using a dry pastry brush, brush any excess flour from the dough.
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10
Repeat the rolling, folding, and turning process 2 more times to execute another double turn, refrigerating the dough for a few minutes if the butter becomes too warm.
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11
Wrap the dough in plastic wrap, and put in refrigerator to chill for 1 hour.
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12
Remove the dough from the refrigerator.
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13
Repeat the rolling, folding, and turning process again to execute 1 more double turn.
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14
There will be 6 turns in all.
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15
The dough needs to be rolled out to a 1/2-inch-thick rectangle each time.
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16
With each turn, the dough will become smoother and easier to handle.
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17
Store the dough, wrapped well in plastic, in the refrigerator for up to 2 days, or in the freezer for up to 3 months (thaw in the refrigerator).
