Cut 1 stick of butter into ½ - to ¼ “ dices, place on a plate and refrigerate.
Measure the water and stir in the salt to dissolve. Set aside.
Coarsely dice the remaining ¼ stick of butter. Place the flour in the work bowl of a food processor fitted with a metal blade. Add the ¼ stick of butter and pulse until the butter is absorbed—about ten to twelve 1-second pulses.
Add the chilled butter and pulse once or twice to distribute. Add water and salt mixture and pulse repeatedly, until the dough forms a rough ball—do not over process. (I have found with this method the dough doesn’t form much of a ball, do not add extra water, just continue with the recipe and it will come together easily).
Invert the mixture onto a floured work surface or rolpat. Remove the blade and press the dough into a rough rectangle.
Flour the dough and press (don’t roll) it with a rolling pin to flatten. Move the dough, making sure there is still flour under it to prevent it from sticking, and give the dough a 90° turn. Press again.
Again making sure that the surface and the dough are adequately floured, roll the dough until it forms a rectangle about 15 x 24”.
Fold the top long edge over the middle section, and then fold the bottom edge over that to make 3 equal layers. Roll the dough up like a jelly roll from one of the short edges. Use the palm of your hand to flatter the dough into a rectangular shape, about 6 x 10” and about 1” thick.
Refrigerate for at least 1 hour before using or the dough can be stored in the refrigerator up to 2 or 3 days or freeze up to 3 months.
*4 - 1/4 ounces if using King Arthur Flour, which I prefer, or use the scoop & sweep method.