Instructions: Combine the flour and salt in a large, chilled stainless-steel bowl. Slice the butter into paper-thin pieces. Using a pastry blender, or working with your fingertips, cut the butter into the flour until the butter is the size of peas, about 1/2-inch in diameter (do not use a food processor).

Using a fork, stir in the water gradually, pressing the dough together with your hands as it becomes damp. Turn the dough out onto a well-floured board, and roll it into a rough rectangle with a short side facing you. The dough will be very crumbly. Fold the dough into thirds, and turn it a quarter to the right. Roll the dough into a large rectangle, 9 by 16 inches, and fold into thirds again. This completes the first double turn. Brush away any excess flour. Wrap the dough in plastic wrap, and chill for 30 minutes.

Repeat rolling and folding two more times, chilling for 30 minutes after each double turn. With each turn the dough will become smoother and easier to handle. Roll out and bake as instructed in the recipe. The dough can be stored, wrapped well in plastic wrap, in the refrigerator for up to 2 days, or frozen for up to 3 months. To thaw, place in the refrigerator for 24 hours.

Makes two pounds.

Yield: 2 pounds

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