Ingredients
- 2cups unbleached all-purpose flour, about 9 ounces
- 20tablespoons unsalted butter, cold, cut into 1/2-inch dice (4 tablespoons kept separate)
- 1teaspoon table salt
- 6tablespoons cold water, plus a tablespoon more, if necessary
Directions
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Place flour in workbowl of food processor fitted with steel blade; add the 4 tablespoons butter; pulse until butter is absorbed, about 10 to 12 pulses of 1 second each
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Add remaining butter; pulse once or twice to distribute. Dissolve salt in water and add to flour mixture; pulse 3 or 4 times, until dough just starts to form a rough ball (see illustration 1, below) – do not overprocess. If mixture remains very dry, add a teaspoon of water at a time and pulse again.
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Turn dough onto floured work surface and shape into rough rectangle, then place on top of sheet of well-floured plastic wrap measuring at least 12-by-18 inches. Lightly flour top of dough and cover with another sheet of wrap. Press dough with rolling pin to flatten, then roll back and forth several times with rolling pin to make 12-by-18-inch rectangle of dough.
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Peel away plastic wrap and invert dough onto floured work surface, long side facing you. Peel away second piece of wrap. Fold top third of dough down and bottom third up (illustration 2) to make 4-by-18-inch rectangle, then roll up dough from one end (illustration 3). Press dough into square, wrap in plastic and refrigerate 1 hour or until firm.