unsalted butter, chilled and cut into small cubes, 1/2 C ice water (measure 1/2 C of water and then put ice into it. remeasure 1/2 C when time to add water)

Wisk together dry ingredients in a large bowl.

Cut in the butter with a cutter or use two forks. 3 pulses in a food processor works as well but why add more dirty dishes. Just make sure there is no dry flour remaining. Large clumps of butter are ok.

Add water 2 Tbs at a time and lightly mix. Stop adding water when it can be combined into large clumps. Separate the dough into 2 halves.

Flour a clean surface and roll each ball of dough until 1/4 in thick. Fold into thirds and roll into a disc. Put in fridge for 30 mins. After 30 mins roll to 1/4 in thick and fold into thirds and roll into disc.....do this 2 more times.

Let dough rest after last rolling for at least 2 hours but best if 24 hours. Can be kept in the fridge for 4-5 days before using.