- 10 ounces (2 1/2 sticks) cold unsalted butter
- 1/2 cup cold plain tap water
- 1 teaspoon salt
- 2 cups unbleached, all-purpose flour (about 9 ounces)
Directions
Cut 8 ounces (2 sticks) butter into 1/2 to at least oneOr4-inch dice. put on a plate and refrigerate in planning remaining ingredients.Measure water and add salt stir to dissolve and hang aside.
Coarsely dice remaining 4 tablespoons (1/2 stick) butter. Place flour in work bowl of mixer fitted with metal blade add 4 tablespoons butter and pulse until butter is absorbed -- about 10 to 12 1-second pulses.
Add remaining butter and pulse a couple of times to distribute. Add water and pulse three or four occasions, just until dough forms a tough ball. Don't over-process.
Flour work surface and scrape dough from work bowl. Shape dough right into a rough rectangle and put between 2 bits of plastic wrap. Press dough with moving pin to flatten, then roll backwards and forwards several occasions with moving pin to create a 12 by 18 inch rectangle of dough.
Peel away plastic wrap and invert dough to floured work surface. Peel away second bit of wrap. Fold dough in thirds within the width, folding the very best third lower and also the bottom third up, to create a 6 by 18-inch rectangle, then roll-up the dough from among the 6-inch ends, ensuring to roll finish under dough. Press the dough right into a square, wrap in plastic and refrigerate one hour, or until firm.
Recipe thanks to Nick Malgieri