Ingredients

• 2 cups all-purpose flour , plus more for dusting
• 0.5 teaspoons kosher salt
• 1 cup cold unsalted butter , cubed
• 0.5 cups cold water

Instructions

1. 1 Place flour and salt in the bowl of a stand mixer fitted with a paddle attachment. Add butter and toss with your fingertips until evenly coated with flour.
2. 2 Add water to bowl. Mix on low speed until the dough forms a shaggy mass, about 45 seconds.
3. 3 Cover bowl with plastic wrap and refrigerate until butter is firm but not brittle, about 20 minutes.
4. 4 Transfer dough to a floured work surface and roll into a ½-inch-thick rectangle that is about 10 ½ x 6 inches.
5. 5 Fold one third of the longer side of the dough over the center third of dough. Fold the final third over the center (like you would fold a letter). Tightly wrap folded dough in plastic wrap and refrigerate until chilled, about 30 minutes. Repeat this process of rolling, folding and refrigerating 4 more times, turning the dough 90 degrees each time before rolling.
6. 6 After completing the final fold, wrap the dough tightly in plastic wrap and refrigerate until firm before using, at least 1 hour or up to 2 days.

Nutrition per serving