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Listed in: Fruits
1 pound butter
4 cups flour
Wash butter, pat and fold until no water flies. Reserve two tablespoonfuls and shape the remainder into a circular piece one-half inch thick. Work the two tablespoons of butter into the flour. Add just enough ice water to make a dough that will hold together. Turn on to a floured board and knead one minute. Cover with a towel and let stand five minutes. Roll into a rectangular sheet one-fourth inch thick. Place butter on center of lower half of the paste, cover with the other half. Pinch edges together. Fold right side of paste over the enclosed butter, the left side under the butter. Cover and let stand five minutes. Roll one inch thick and fold in three layers. Cover and let stand five minutes. Repeat rolling and folding twice. Chill thoroughly. Roll and shape as desired and bake in a hot oven (450°).
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