Wash butter in cold water to remove salt.
Allow 2/3 of butter to become soft.
Cut remaining butter into flour with 2 knives or a pastry blender; add ice water using only enough to hold ingredients together.
Roll out to 1/2 inch thickness on a lightly floured board, making a square sheet.
Spread 2/3 of dough with 1/2 of softened butter; fold unbuttered 1/3 over center 1/2 and fold remaining 1/2 over to cover first 1/3 buttered side down, making 3 layers of dough with butter between each layer.
Turn dough 1/4 of way around on board and roll to about 1/4 inch thickness.
Spread with butter.
Fold as before and chill thoroughly.
Roll, spread with butter, fold and chill 2 more times.
Roll, shape and bake as directed in recipes using Puff Paste.
Bake at once or wrap in waxed paper and chill 12 to 24 hours.