Frozen-Butter Pastry Dough

• 1 3/4 cups cake flour (not self-rising) plus additional for kneading and rolling
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1 1/2 sticks (3/4 cup) unsalted butter, frozen
• 6 to 8 tablespoons ice water

1. Into a chilled large metal bowl sift together flour, sugar, and salt.
2. Set a grater in flour bowl and coarsely grate frozen butter into flour mixture, gently lifting and tossing flour to coat butter.
3. Chill flour mixture 20 minutes.
4. Drizzle 6 tablespoons ice water evenly over flour mixture and gently stir with a fork until just incorporated.
5. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart.
6. If necessary, add enough remaining ice water, 1 tablespoon at a time, stirring until just incorporated, and test mixture again.
7. (If you overwork mixture or add too much water, pastry dough will be tough.)
8. Turn mixture out onto a lightly floured surface and with floured hands mound into 4 portions.
9. With heel of hand smear each portion once in a forward motion to help distribute fat.
10. Gather dough portions together and form dough, rotating it on work surface, into a disk (dough will not be smooth).
11. Chill dough, wrapped in plastic wrap, at least 2 hours, or until firm, and up to 2 days.

cake flour, sugar, salt, unsalted butter, water

Taken from www.epicurious.com/recipes/food/views/frozen-butter-pastry-dough-101508 (may not work)