• 1-1/2 cups all purpose flour
• 1/4 cup butter, or even-parts butter and shortening mix
• 1/4 cup chilled water

Sift the flour into a bowl. If using butter and shortening, blend them together (when soft) and then chill for 1 hour, or until firm. Divide the fat into quarters. Cut one quarter into the flour and add enough cold water to form a stretchy dough. Roll the dough into a large rectangle, 15 x 8 inches, and cover two-thirds of the surface with small dabs of butter. Fold the dough into three by bringing the fat-free end of the dough up to the center, covering some of the butter. Fold the top third of the dough over this and press edges together with fingertips. Turn the dough a quarter turn and lightly roll out. Repeat the process twice more, chilling for 15 minutes between each addition of butter. Try not to over-roll as the butter will appear through the dough and become sticky. Leave to chill for 1 hour before use. Tip: To speed up the chilling process, place in the freezer for 5 minutes after each addition of butter and then for 20 minutes instead of 1 hour.