The most elegant pastry of all—extra-rich and extra-flaky
1lb.butter, chilled thoroughly
4¼c. sifted flour
1c. ice water
2tblsp. lemon juice
Cut ½lb. butter into flour in large mixing bowl, using pastry blender or two knives, until mixture is crumbly and pale yellow. Add ice water and lemon juice all at once; stir with fork until mixture is moistened completely and pastry is stiff. Shape in a ball, wrap in waxed paper, foil or plastic wrap. Chill at least 30 minutes.
Roll out on a well-floured pastry cloth into an 18" X 12" rectangle, ¼" thick. Roll pastry straight, lifting rolling pin at edge of pastry so pastry will be of even thickness.
Slice remaining ½ lb. chilled butter into thin, even pats. Arrange pats over two thirds of pastry, making a 12" X 12" square.
Fold uncovered third of pastry over the middle third. Then fold butter-covered pastry end over the top. Now fold pastry in thirds, crosswise, to make a block. There are 9 layers of pastry with butter between each.
Roll out again to an 18" X 12" rectangle. Fold again as above. Chill 30 minutes.
Continue rolling, folding and chilling 3 more times. Before each rolling, pastry will be stiff. First pound with rolling pin to flatten, using care to keep thickness uniform.
After last folding, chill pastry 30 minutes before using. You can wrap in waxed paper and refrigerate or freezer-wrap and store in freezer for use within a month.