Pour the vinegar into the water and set in the refrigerator to chill while you are working the butter and mixing the flour and butter. Blend half the butter with the flour, as you would for pie crust. Mix it until it is crumbly and meal-like, then add the liquid. Stir as little as possible to mix thoroughly. Set this dough aside for 1/2 hour. Knead the other half of the butter until it is soft and cream like; drain off any water that works out. Roll out the dough to 1/2 inch thickness. Spread with the butter, fold it over, cover with a cloth and let it rest for 30 minutes. Keep rolling and refolding and resting until not a particle of the butter can be seen—■ this may take as many as six rollings. Place in refrigerator or cool place when it is resting.

5 cups Flour.

11/2 pounds butter.

1 cup ice water.

11/2 teaspoons vinegar.

Here are a few uses for this dough: