Ingredients
1 1/4 cups all-purpose flour
1/4 tsp. salt
1 cup plus 5 tbsp.unsalted butter, frozen
6 tbsp. ice water
Preparation
Sift together flour and salt. Grate frozen butter into flour mixture and toss with fork. Add ice water and toss to distribute. Turn mixture onto floured board and “knead” butter into flour - the action will adhere pieces together. Knead everything once to form a ball. Flatten the ball, wrap in plastic, and freeze for 20 min. Return ball to floured board and roll into a rectangle. Fold the short sides of the rectangle in to the center and then fold in half so the long ends meet. Roll out again and fold again. Return to the freezer 20 min. Roll out, fold; roll out again, fold again, and wrap tightly in plastic and freeze. Dough can be stored for a month in the freezer.
For most uses, roll out and brush with egg wash (2 yolks + 2 tsp cold water blended). Prick all over with a fork and bake at 450 for 12-15 minutes.
