All Purpose Flour 7 ounces
Cake Flour 7 ounces
(If you only have A.P Flour use only 12 ounces)
Butter, cold & diced 10 ounces
Lemon Juice 1 teaspoon
Water, cold 7 ounces
- Sift together dry ingredients.
- Cut in butter just slightly, keep in larger chunks.
- Pour in lemon juice and water to bring dough together.
- This will seem a lot like pie dough, press all together and allow to refrigerate at least two hours. Better if left overnight.
- Begin the folding technique
- Lightly flour surface roll dough to ½” thick.
- Brush off excess flour and fold into thirds.
- Again, brush off excess flour and fold in half.
- Repeat this folding process 3-4 times. Allow dough to refrigerate at least 1 hour between each turn. You will know it’s ready when the butter disappears into the dough.