3 c. flour
6 tbsp. butter
1/2 tsp. salt
1 c. ice water
3/4 lb. butter

Blend 6 tablespoons butter into flour and salt. Add ice water to form soft ball. Work and knead until smooth. Keep pastry well covered. Refrigerate 15 minutes.

On one end of a large sheet of waxed paper, place three cubes of butter (this is the way to cut the butter - cut each whole cube in thirds lengthwise so you have 9 pieces), then another three, then another. You should have three across and three down.

Fold the end of the waxed paper over the butter cubes and roll flat between the two papers. The very thin layer of butter, about 1/8-inch thick, should then be placed in freezer to harden.

Bring pastry dough from refrigerator and roll it out to 1/4-inch thickness. Take butter from freezer and place the thinly rolled butter down the middle of your pastry. Fold pastry over on both sides. Place in freezer and when you remove, you can roll the butter and dough together.

Use a portion at a time; roll out for your recipes. Keep the rest refrigerated. Brush with egg white which has been slightly beaten. Bake as your recipe directs.