Instructions
- Sieve the flour and salt into a bowl; add the lemon juice and the butter broken into pieces the size of a walnut.
- Add sufficient cold water to bind the ingredients together.
- Turn on to a floured board, and roll the pastry into a long strip.
- Fold it in three, and press the edges together.
- Half turn the pastry, rib it with the rolling pin to equalize the air in it, and again roll it into a strip.
- Fold in three and repeat this until the pastry has had four rolls, folds and half-turns.
- It is then ready for use.