Rough Puff Pastry Dough

Directions

1. 1
   Sift together flour and salt into a chilled large metal bowl.
2. 2
   Set a grater in flour mixture and coarsely grate frozen butter into flour, gently lifting flour and tossing to coat butter.
3. 3
   Drizzle 5 tablespoons ice water evenly over flour mixture and gently stir with a fork until incorporated.
4. 4
   Test mixture by gently squeezing a small handful: When it has the proper texture, it will hold together without crumbling apart.
5. 5
   If necessary, add another tablespoon water, stirring until just incorporated and testing again.
6. 6
   (If you overwork mixture or add too much water, pastry will be tough.)
7. 7
   Gather mixture together and form into a 5-inch square, then chill, wrapped in plastic wrap, until firm, about 30 minutes.
8. 8
   (Dough will be lumpy and streaky.)
9. 9
   Roll out dough on a floured surface with a floured rolling pin into a 15- by- 8-inch rectangle.
10. 10
    Arrange dough with a short side nearest you, then fold dough into thirds like a letter: bottom third up and top third down over dough.
11. 11
    Rewrap dough and chill until firm, about 30 minutes.
12. 12
    Arrange dough with a short side nearest you on a floured surface and repeat rolling out, folding, and chilling 2 more times.
13. 13
    Brush off any excess flour, then wrap dough in plastic wrap and chill at least 1 hour.