In a large mixing bowl, whisk together the flour and salt.

Take one frozen stick of butter and roll it in the flour to lightly coat. Using a box grater, grate the butter directly into the flour mixture. Repeat with the second stick of butter.

Gently toss the grated butter with the flour to evenly distribute.

Slowly add the ice-cold water, a tablespoon or two at a time, mixing gently with a fork or your hands until a shaggy dough forms.

Tip: The dough should just hold together; do not knead. Visible pieces of butter are a good thing!

Once combined, shape into a rough rectangle, wrap tightly in plastic wrap, and chill in the refrigerator for at least and hour before rolling and folding.

Rolling & Folding (Lamination)

On a lightly floured surface, roll the chilled dough into a rectangle about 10×15 inches.

Fold the dough into thirds, like folding a letter (this is called a “single fold”).

Rotate the dough 90 degrees so the seam is facing you. Roll it out again into a rectangle, and fold into thirds once more.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Repeat the rolling and folding process 3 more times, chilling for at least 30 minutes between each fold.

Tip: If the butter starts to soften or leak, refrigerate the dough immediately before continuing.

After the final chill, your puff pastry is ready to be rolled, cut, and baked according to your recipe!