|Sweet butter||2 Cup (32 tbs)|
|All purpose flour||4 Cup (64 tbs), unsifted|
|Lemon juice||1 Tablespoon|
|Water||1 1⁄3 Cup (21.33 tbs)|
1. Work the butter into a brick shape measuring 3 by 5 by 1 1/2 inches.
2. Spoon three tablespoons of flour onto waxed paper and coat butter with it. Wrap butter in waxed paper and refrigerate.
3. Place remaining flour in a large mixing bowl. With the fingers make a well in center of flour. Add salt, lemon juice and one cup of water.
4. Using the fingertips in a circular motion, work flour and water mixture to make a rather firm, slightly sticky dough. Gradually add remaining one-third cup water if the dough seems to require it.
5. Knead dough twenty minutes or more. It is almost impossible to overwork it. Pound dough on the table occasionally and, while working, dip the fingers into water and dab a few drops into dough to prevent it from becoming hard and dry. The dough has been worked sufficiently when it becomes smooth, satiny and elastic. Shape dough into a ball and leave for fifteen minutes.
6. Place ball on a well-floured cloth. Cut a cross in the center, then roll out four ears from the cross, leaving the center a thick cushion.
7. Place the chilled butter on the cushion center. Butter must not be too firm. Stretch the four rolled-out portions over the butter, overlapping them and sealing edges and corners. There will be a cushion on bottom and one on top formed by the overlapping ears of dough. Wrap the whole in foil and chill twenty minutes.
8. On a well-floured cloth, gently roll dough as evenly as possible into a rectangle measuring approximately 8 by 18 inches, slightly less than one-third inch thick. Use a firm, even motion. Do not roll over the ends of the dough with the roller until the dough is eighteen inches long. Then the rolling pin may be rolled over the ends but at a right angle to the former motion.
9. Brush off excess flour from dough and bring each end of the rectangle to center. Press dough firmly.
10. Fold the dough in half, pocketbook fashion, to make four layers of dough. Wrap in waxed paper; chill one-half hour.
11. Place the dough again on a floured cloth with one of the two open ends facing you.
12. Roll the dough into a rectangle once more, brush off excess flour and fold as before. Repeat the rolling and folding three more times, chilling the dough for at least one-half hour between each rolling and folding.
13. When the dough has been rolled, folded and chilled five times it is ready for use. The final chilling, however, should be for three hours.