Instructions

In a large bowl, sift together flour and salt. Add cold butter and blend until it resembles coarse meal. Add ice water and incorporate into dough. Work dough to combine and form into a ball. Dust lightly with flour. Cut a deep cross in the middle of ball and push each quarter outward to form a 4 inch square. Pat until smooth and chill in waxed paper.
Knead 3/4 c. butter, squeezing through fingers. Form into rough square, then put in between sheets of waxed paper and roll into a 4 inch square. Remove paper and dust on all sides with flour. Wrap in waxed paper and chill until firm but not hard.
Roll dough into 7 inch square on floured surface. Lay square of chilled butter diagonally in center of dough and roll 4 visible corners of dough into 4 inch lengths. Fold each strip of dough over the butter to enclose, then turn the whole thing over. Sprinkle board and dough with flour and roll to 10x6 rectangle. Arrange dough so that a short side is toward you. Brush off excess flour, fold top 1/3 down over the center and fold the bottem third over the top. Turn so that open side faces you. Uniformly roll dough from the center away from you. Do not roll pin over the ends. Reverse the strip on the surface, flouring as necessary, and again roll dough away from you to make the rectangle 10 inches long again. Brush off excess flour and fold in thirds as before. Chill 30 minutes. Make two more turns, folding as before, always starting with the open end near you. Chill for 30 minutes, or up to a week. Give the dough 2 more turns before using.