20 to 25 minutes before making dough:

Cut the butter into half inch cubes, place in refrigerator until you are ready to use.

Place ice cubes in 2 cups of water (you will measure as you pull water out of this).

At assembley time;

Pour butter cubes into flour/salt/sugar mixture. Use one of the following methods to combine:

Place in food processor bowl and pulse until butter consists of little flour covered balls

Use a traditional wire pastry blender to combine the butter and flour mixture until the butter consists of small flour covered balls.

Pinch the butter between your fingers until the butter consists of small flour covered balls (see video)

Add cold water to dough, a tablespoon at a time, stirring with a fork until you create a shaggy dough. The exact amount depends on the humidity of your work area and how much your butter has melted. Start with 3 tablespoons of water, then slowly add more, a tablespoon at a time, until the dough forms a shaggy mixture (see pictures and video).

Gently knead dough into a ball (knead only until a ball is created, do not wait for a smooth dough).

Pat the dough into a square that's approximately 1 inch deep. Refrigerate for at least an hour. Don't overwork the dough while rolling. You should still see butter streaks in the dough.

Remove the dough from the refrigerator and roll it about 3/8" thick.

Lift an edge on one of the short sides of the rectangle. Fold it over so the folded side covers about a third of the rectangle.

Lift the opposite edge and fold to cover the rectangle (see video).

Lift one of the unfolded sides and fold it so it covers 1/3 of the rectangle.

Fold the final 4th side over the rectangle.

Roll the rectangle out so it's approximately 6" x 9" again.

Repeat the folding/rolling instructions and place the folded dough in the refrigerator for 15 to 30 minutes.

Repeat this so the dough goes through the folding process 6 times. If the room is cool, you can probably do 2 fold and rolls between refrigerator rests.

After the dough has been folded 6 times total, you're ready to use your Puff pastry dough.

Place dough in the refrigerator for 1 hour to 24 hours. (You can also freeze the dough at this point).

When ready to use, roll the dough out