Preparation

• 将黄油块放在大的工作表面上，然后用刀将它们大致切碎。将冷藏面粉和盐倒在黄油的顶部，并使用大刀或糕点搅拌器一起切黄油和面粉。当混合良好（混合物仍然非常干燥且粗糙）时，一次加水，少量，并与刀子或大铲子或糕点刮刀混合。您会有一个非常粗糙，看起来很干燥的混合物，但请放心：一切都融合在一起。
• Scrape the dough aside to dust your work surface with flour and then begin rolling out the crumbly dough into a 6×18-inch rectangle. Use a flat, plastic scraper (or the spatula’s edge) to fold the two short sides of the rectangle to the center; then fold the bottom end to the top, as if you were closing a wallet. You now have a rectangle that’s roughly 4-1/2×6 inches.
• Turn the dough 90° clockwise so that the seam is on the right side. Roll it out again to form a 6×18-inch rectangle. You may need to continue lightly dusting the dough and the work surface with flour to keep the rolling pin from sticking to the dough. Repeat the folding process (you’ll have a small rectangle again), seal the dough in plastic wrap, and refrigerate it for at least 15 minutes.
• Remove the dough from the refrigerator and roll it out to a 6×18-inch rectangle. Repeat the fold-and-roll process twice more. The dough should be smooth. Seal the dough in plastic wrap and refrigerate for at least 2 hours.