Step 1

Using the pastry beater attachment, mix the flour, sugar, salt and cold butter in the bowl of a stand mixer on low speed until the mixture resembles cornmeal and pieces of butter are still visible.

Step 2

With the mixer still on low, slowly drizzle water, a little at a time, until the dough just comes together. It should be shaggy—not a solid ball—and pieces of butter should still be intact.

Step 3

Transfer the dough—which should hold together easily when you pick it up—to a lightly floured work surface. Roll the dough into an 8-inch square. Wrap the square in plastic and refrigerate for 30 minutes.

Step 4

Roll the dough into an 8” x 20” rectangle and fold into thirds, then turn 90º and roll the dough a second time into another 8” x 20” rectangle, using a bench scraper to help create clean edges.

Step 5

Repeat the fold and turn process 3 times. Wrap the dough in plastic wrap and chill for at least 30 minutes before using