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1
Cut 8 ounces (2 sticks) of the butter into 1/2-to 1/4-inch dice, place on a plate, and refrigerate while preparing the remaining ingredients.
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2
Measure the water and stir in the salt to dissolve.
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3
Set aside.
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4
Coarsely dice the remaining 4 tablespoons ( 1/2 stick) of butter.
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5
Place the flour in the work bowl of a food processor fitted with a metal blade.
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6
Add the 4 tablespoons butter and pulse until the butter is absorbedabout ten to twelve 1-second pulses.
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7
Add the chilled butter and pulse once or twice to distribute.
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8
Add water and salt mixture and pulse repeatedly, until the dough forms a rough balldo not over process.
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9
Flour the work surface and turn the dough out onto it.
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10
Shape the dough into a rough rectangle and place between 2 pieces of plastic wrap.
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11
Press the dough with a rolling pin to flatten, then roll back and forth several times with the rolling pin to make a 12 x 18-inch rectangle of dough.
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12
Peel away the top layer of plastic wrap and turn the dough over onto the floured work surface.
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13
Peel away the second piece of wrap.
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14
Fold the dough in thirds the short way, to make a 4 x 18-inch rectangle, then roll the dough up from one of the 4-inch ends.
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15
Make sure to roll the end under the dough.
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16
Press the roll of dough out into an approximatley 6- inch square, using the palms of your hands or a rolling pin.
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17
Wrap in plastic, and refrigerate for 1 hour, or until firm.
