3 cups all‑purpose unbleached flour
1-1/2 tsp salt
6 Tbsp of unsalted butter, room temperature
1-1/8 cups of ice water
1-1/2 cups of unsalted butter (3 sticks)
1/2 cup of flour

• Place the flour, salt and the 6 Tbsp of butter in a bowl or in the food processor.
• Blend to the consistency of cornmeal.
• On a pastry surface make a well 10 inches in diameter with the mixture.
• Pour 1 cup of water  in the center.
• Quickly flip the top of the well over the water covering all the surface.
• Finish blending gently with fingers working all around the outside of the well.
• Form shreds rather than a ball, this way the dough is not handled too much and does not become elastic.
• Finish blending by cutting in 4 pieces with pastry cutter, making 1/4 turn counterclockwise and cutting again (about 4‑8 times depending on humidity).
• Form into a loose, crumbly pastry ball.
• If there are crumbs of dough that are not adhering to the ball you may add some of the remaining water.
• Wrap in wax paper and chilled for 40 minutes.
• About 10 minutes before dough is chilled, remove sticks of butter from the refrigerator and pound with a rolling pin until soft.
• Knead 1/2 cup of flour into the butter.
• Work together until it is malleable but cold (same texture as the chilled dough).
• Form into a 5 inch square.
• Roll the chilled dough into a large circle.
• Place block of butter in the center and fold dough over it.
• Roll into a rectangle 18″x9″.
• Fold into thirds like a business letter (fold bottom then top over it).
• Turn the dough counterclockwise 1/4 turn (like a book with binding on left).
• Roll out again in a rectangle 18″x9″.
• Fold into thirds, wrap and chill for 1 hour. (this is 2 turns)
• Two more turns.
• Chill again for 2 hours.
• The last two turns should be done no more  than 2 hours before the final shaping to obtain the highest rise.
• Roll out for final shape.