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1
Cut 8 ounces (2 sticks) butter into 1/2 to 1/4-inch dice, place on a plate and refrigerate while preparing remaining ingredients.Measure water and add salt; stir to dissolve and set aside.
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2
Coarsely dice remaining 4 tablespoons (1/2 stick) butter.
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3
Place flour in work bowl of food processor fitted with metal blade; add 4 tablespoons butter and pulse until butter is absorbed -- about ten to twelve 1-second pulses.
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4
Add remaining butter and pulse once or twice to distribute.
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5
Add water and pulse 3 or 4 times, just until dough forms a rough ball.
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6
Do not over-process.
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7
Flour work surface and scrape dough from work bowl.
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8
Shape dough into a rough rectangle and place between 2 pieces of plastic wrap.
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9
Press dough with rolling pin to flatten, then roll back and forth several times with rolling pin to make a 12 by 18 inch rectangle of dough.
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10
Peel away plastic wrap and invert dough to floured work surface.
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11
Peel away second piece of wrap.
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12
Fold dough in thirds in the width, folding the top third down and the bottom third up, to make a 6 by 18-inch rectangle, then roll up the dough from one of the 6-inch ends, making sure to roll end under dough.
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13
Press the dough into a square, wrap in plastic and refrigerate 1 hour, or until firm.
