INGREDIENTS

INSTRUCTIONS

Combine the flour and salt in the bowl of a food processor and  process
few seconds to combine. Cut 2 ounces. (4 tablespoons) of the  butter
into small pieces and process with the flour until there are  no lumps
and the mixture is the texture of cornmeal. Pour half the  ice water in
a large bowl and turn the flour mixture onto it.  Sprinkle the
remaining water over it, reserving one tablespoon.  Transfer the
mixture to a large mixing bowl, drizzle the ice water  evenly over it
and toss like a salad until the dough comes together  in a raggedy
mass. Add the remaining water if necessary. Cover in  plastic wrap and
chill. Meanwhile, place the remaining butter between  layers of plastic
wrap and pound with a rolling pin to make  malleable. Place it between
two sheets of plastic wrap and, using  your hands or a rolling pin,
shape it into a 6-inch square. Remove  the dough from the fridge,
lightly flour the work surface and, using  either your hands or a
rolling pin, shape the mass into 12-inch  square. Place the butter on
the dough cattycorner and fold the edges  of the dough into the center
to enclose it. Lightly flour the surface  of the dough and roll it into
a rectangle measuring about 12 inches  high x 26 inches wide. If the
dough sticks, loosen it underneath with  a long flexible metal palette
knife and scrape off any butter  sticking to the work surface. Brush
off any excess flour. Fold the  dough into thirds and turn it 90
degrees, so that seams are parallel  to the table's edge. This is
called a "turn". Lightly flour and roll  it out again to about 12 x 26
inches. Brush off the excess flour and  again fold it into thirds.
Place the dough on a sheet tray, cover it  with a plastic bag and
refrigerate for 20 to 30 minutes. Repeat this,  giving the dough two
more turns, each time rolling it out to 12 x 26  inches. Refrigerate
for another 20 or 30 minutes, then give the dough  2 final turns. There
are six turns in all. Lightly roll it to flatten  and even it. Wrap it
in plastic wrap or a bag and chill for at least  two hours before using
it. It can be kept, refrigerated, for up to 3  days, or frozen for up
to 3 months. Yield: 2 3/4 pounds of dough  Recipe by: BAKERS' DOZEN
(PEGGY CULLEN) SHOW #BD1A40  Posted to MC-Recipe Digest V1 #1004 by Sue
<suechef@sover.net> on Jan  11, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1593
Calories From Fat: 36
Total Fat: 4.3g
Cholesterol: 0mg
Sodium: 3497mg
Potassium: 468.8mg
Carbohydrates: 333.9g
Fiber: 11.8g
Sugar: 1.2g
Protein: 45.2g