-
1
Sift together flour and salt into a chilled large metal bowl.
-
2
Set a grater in flour mixture and coarsely grate frozen butter into flour, gently lifting flour and tossing to coat butter.
-
3
Drizzle 5 tablespoons ice water evenly over flour mixture and gently stir with a fork until incorporated.
-
4
Test mixture by gently squeezing a small handful: When it has the proper texture, it will hold together without crumbling apart.
-
5
If necessary, add another tablespoon water, stirring until just incorporated and testing again.
-
6
(If you overwork mixture or add too much water, pastry will be tough.)
-
7
Gather mixture together and form into a 5-inch square, then chill, wrapped in plastic wrap, until firm, about 30 minutes.
-
8
(Dough will be lumpy and streaky.)
-
9
Roll out dough on a floured surface with a floured rolling pin into a 15- by- 8-inch rectangle.
-
10
Arrange dough with a short side nearest you, then fold dough into thirds like a letter: bottom third up and top third down over dough.
-
11
Rewrap dough and chill until firm, about 30 minutes.
-
12
Arrange dough with a short side nearest you on a floured surface and repeat rolling out, folding, and chilling 2 more times.
-
13
Brush off any excess flour, then wrap dough in plastic wrap and chill at least 1 hour.
