2 1/2 cupfuls pastry flour 1/2 teaspoonful salt

1 scant half cupful water 1 1/2 cupfuls butter

Sift together the flour and salt and cut in the butter with a knife, doing it all on a board. Then take out the large floured lumps and heap up the mealy flakes to form a well. Stir in ice water to moisten but not to make it wet. Flour the mixture a little and roll out to one-half inch thickness. Put on this one-half of the floured lumps of butter. Fold over the top, press the edges together firmly, and roll this into a long strip. Then lay on the remaining bits of butter as directed, doubling it in the opposite direction. Flour slightly, fold in threes and fours, chill for at least one hour and unroll the same way in which it is rolled before chilling.