• 3 1/2 cups all-purpose flour
• 2 teaspoons salt
• 1 pound (4 sticks) cold butter, cut into 1” cubes
• 16 tablespoons ice water
• 2 teaspoons white wine vinegar

1. In the bowl of a stand mixer fitted with a paddle attachment, mix together the flour and salt. Add the butter and mix until the butter is coated with flour and broken down into pieces the size of a hazelnut. Add the vinegar and then enough water until all of the flour is moistened and starting to come together.

2. Turn the dough out onto a lightly floured counter or board and gather it into a ball. Knead it lightly so that the dough is uniform and then roll into a rectangle 1/2-inch thick. Fold the rectangle into thirds so that each end overlaps over the center panel. Wrap with plastic wrap and let the dough rest in the refrigerator for 15 minutes to chill the butter slightly.

3. Remove the dough from the refrigerator and roll into a rectangle 1/2-inch-thick. Fold into thirds again. Roll and fold one more time. Press the folded dough lightly on top with the rolling pin to “lock” the folds. Cut the dough in half, wrap each half tightly with plastic and refrigerate for 2 hours or overnight. The dough may be made 3 months in advance and frozen. Make sure that it is well-wrapped. Defrost overnight in the refrigerator before using.

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