Ingredients
10 ounces unbleached all-purpose flour (about 2 cups)
1 teaspoon fine sea salt
10 ounces unsalted butter (20 tablespoons), cut into 1-inch pieces and chilled, divided
1/2 cup water, chilled
Preparation
Place the flour and salt in the bowl of a food processor fittled with metal blade, and add 4 tablespoons of butter. Process until well combined. Add the remaining chilled butter and pulse until 1/2-inch pieces are formed. Add the water and pulse 3-4 times, just until the dough becomes crumbly.
Turn the dough onto a floured work surface or silicone mat and shape the dough by hand into a rectangle. Roll the dough into a 12x18-inch rectangle.
Fold the dough into thirds from the long sides to make a long, narrow rectangle. Roll the dough into a cylinder from one of the short ends. Press the roll of dough into a cube, wrap it in plastic wrap and refrigerate for a minimum of 1 hour before using.
