|3½ cup||All-purpose flour|
|1 pounds||Unsalted butter; cold|
|1¼ cup||Ice water; (approximately)|
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: 2¾ pounds of dough Recipe by: BAKERS' DOZEN (PEGGY CULLEN) SHOW #BD1A40 Posted to MC-Recipe Digest V1 #1004 by Sue <suechef@...> on Jan 11, 1998
Random recipe of the day