Active Time

　　30 minutes

　　Total Time

　　4 hours

　　Resist the temptation to halve this recipe; it would yield a very small piece of dough, which can be difficult to roll and fold.

　　This recipe is an accompaniment for Vinegar Pie.

　　

Ingredients

Makes enough for 2 (9- to 9 1/2-inch) pie shells

　　2 cups all-purpose flour

　　1 teaspoon salt

　　1 3/4 sticks (14 tablespoons) cold unsalted butter, 11 tablespoons of it cut into 1/2-inch cubes

　　5 to 6 tablespoons ice water

　　

Step 1

Blend together flour, salt, and half of butter cubes with your fingertips or a pastry blender until mixture resembles coarse meal. Blend in remaining butter cubes until pea-size lumps form. Drizzle evenly with 5 tablespoons ice water and stir gently with a fork until incorporated.

　　

Step 2

Squeeze a small handful: If it doesn't hold together, add remaining tablespoon ice water, 1/2 tablespoon at a time, until just incorporated. (If you overwork mixture, pastry will be tough.)

　　

Step 3

Form dough into a ball, then flatten into a rough 5-inch square. Chill, wrapped in plastic wrap, 30 minutes.

　　

Step 4

Roll out dough on a floured surface with a floured rolling pin into a rough 12- by 9-inch rectangle (1/3 inch thick). Arrange rectangle with a short side nearest you. Cut remaining 3 tablespoons butter into very thin slices and arrange evenly over dough.

　　

Step 5

Fold dough in thirds like a letter. Turn dough so that a short side is nearest you and roll out into a rough 12- by 9-inch rectangle (1/3 inch thick) again. Fold like a letter, then chill, wrapped in plastic wrap, 3 hours. Let dough soften at room temperature about 30 minutes before rolling out.

　　Cooks' note:

　　·Pastry dough can be made 2 days ahead and chilled, wrapped well in plastic wrap.