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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