• Grate the butter or cut butter into small cubes and chill in the fridge. Actually, grating works better IMHO. Mix the flour, salt, butter pieces. Don't need to rub them in. Just toss to combine
  
• Add ice water and just stir to combine until all flour are hydrated and no bits of dry flour remains. If the dough seems too dry, add a bit more ice water, a small drop at a time.
  
• Don't overwork the dough too much. We don't want the butter to melt. The butter should remain visible
  
• Place the rough dough in a plastic bag, flatten to a disk, and seal well. Chill in the refrigerator for at least 1 hour
  
• Place the dough on a lightly floured surface.
  
• Roll the dough out to a rectangle about 6 x 18 inches. The dough might be moist after being chilled, you can lightly dust some flour to keep it from sticking to the surface and your hand
  
• Fold the long side of the dough, the top third over, toward the center
  
• Fold the bottom third over that.
  
• Dust very lightly with flour and rotate 90 degrees, so that once more a short end is facing you.
  
• Roll the dough out from the center outward, until once again the rectangle measures about 6 x 18 inches. Dust off any excess flour. Fold the third top and the bottom over. Repeat this process 4 more times. A total of 6 times. If the dough is getting too warm and butter starts to melt, refrigerate the dough for 10-15 minutes and then resume working on it again
  
• Wrap in a plastic wrap and chill for at least 1 hour before using
  
• You can refrigerate the dough for up to 3 days or in the freezer for up to two months. Just make sure the dough lies flat and that the edges do not get bent over. To thaw, place frozen pastry in the refrigerator overnight

When ready to use it:

• Dust the work surface with a little flour, because the dough will be moist. Use a lightly floured rolling pin to flatten the dough, then roll it out, rolling just to the edges, not over them
• Roll it out according to the size calls for in the recipe. One of this recipe can make about 12 medium puff pastry squares or 24 small ones