Weigh out the flour. Weigh out the water. Then add the salt and lemon juice to the water and place in the freezer for 10 minutes.

Take the stick of butter and slice lengthwise into four pieces so that you end up with four “planks” of butter about 1/4 of an inch thick. Set aside.

Start mixing the ice-cold water into the flour until a dough forms. Take it out and knead it until smooth, about 5 minutes.

Take the dough, form into a ball, wrap in plastic, and refrigerate for 15 minutes.

Take the dough from the refrigerator and roll out into a rectangle about 16 inches long and 6 inches wide.

Now place the planks of butter on the lower half of the dough, leaving about an inch of dough around the edges. Fold the dough over, and press down the edges to seal in the butter.

Turn the dough 90° and carefully roll out the dough and butter until you have a rectangle that’s about 16×6 inches. Patch any tears as best you can, so the butter doesn’t squeeze out.

Take the far edge and fold in about 1/3 of the way, then fold the bottom edge up to cover. That is, fold the dough in thirds like a business letter. This is your first turn.

Carefully wrap the dough in plastic and refrigerate, along with your rolling pin, for 30 minutes.

Take the dough, place it on a lightly floured work surface so that the folds are on the sides, and roll it out into a rectangle that is about 16×6 inches.

Then fold in thirds like before, wrap in plastic, and refrigerate the dough and rolling pin for 30 minutes. This is your second turn.

Repeat. Do a third turn. Refrigerate. And a fourth. Refrigerate. And a fifth. Refrigerate. And finally, your sixth turn. Refrigerate.

To use the pastry dough, you’ll want to roll it out to a thickness slightly less than 1/4 of an inch. Then, using a sharp knife, cut out whatever shapes you need.