1 1/3 cups bread flour.
3/4 cup pastry flour
3 cubes (1 1/2 cups) + 1 T cold unsalted butter cut into tablespoon size pieces
3/4 t salt
4 oz (1/2 cups) ice water
Place flours and salt into a medium size mixing bowl and stir together.
Cut in cold butter with a dough scraper, once butter is cut into marble size pieces, mix with one hand until the mixture resembles, marbles, peas and some cornmeal.
Add ice water and mix with the dough scraper, until the mixture holds together.
Scrape dough onto table top and roll into a 6x18" rectangle. Use bread flour to roll out the dough and brush excess flour off before every turn.
apply even pressure when rolling out. Do four book turns, Rest dough 45 minutes, or freeze if making ahead.
Complete 2 more book turns before cutting desired shapes.
Pastry flour is 2/3 cups flor plus 1 cup cake flour.