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1
Cut the sticks of butter into small cubes by quartering each stick of butter lengthwise and then cutting into cubes, 32 cubes per stick, total of 64 cubes of butter.
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2
Place cubes on a plate, and place plate into freezer for 15 minutes.
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3
Fill a measuring cup with ice cubes and water; chill in freezer alongside the butter.
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4
In a large ziplock bag (1 gallon size), measure in flour, sugar, and salt.
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5
Once butter has chilled for 15 minutes, drop cubes into ziplock bag (a few at a time) and shake to coat with flour. Repeat until all cubes have been added to the bag.
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6
Press out all air and seal bag.
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7
Place bag on a flat surface, jiggling the bag to distribute the flour and butter mixture evenly.
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8
Using a rolling pin, roll over the bag incorporating the butter into the flour mixture.
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9
After rolling over the bag 2 times, shake and turn the bag to redristribute the mixture, and repeat the process another 3-4 times.
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10
Pour mixture onto a clean surface, and sprinkle on 4 tablespoons of ice cold water. I use a pastry scraper and my hands to incorporate the water. Continue to add water, one tablespoon at a time until you have a shaggy looking mass that holds together when you pinch it between your fingers. I added about 11 tablespoons of water.
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11
Divide the dough in half, form into 2 disks, and wrap in plastic wrap. Chill in the refrigerator for at least an hour.
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12
Fruit filling
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13
While pastry is chilling in the refrigerator, combine fruits, 2 tablespoons of sugar, and 1 tablespoons of flour. Stir to combine, and set aside.
