The Bojon Gourmet

0 Combine the flours, sugar and salt in the bowl of a food processor, pulsing once to combine. Add 1/4 of the butter chunks and pulse 4 times until the dough is in dime-sized pieces. Add the remaining butter and process 2 times just to coat the butter cubes with flour. Transfer the mixture to a large bowl.
1 Combine the ice water and lemon juice in a small bowl. Drizzle half of the liquid over the flour/butter mixture and toss with a rubber spatula until just combined. Add more liquid, 1 tablespoon at a time, until the dough clumps together when squeezed. 
7 Turn the dough - which will be very shaggy - out onto your work surface. Fraisage the dough by dragging small portions of it across the counter under the heel of your hand (see photo in post above). The motions should be quick and brisk so that the butter stays as cold as possible. This action creates many thin layers of dough and butter, and begins to bring the dough together.
2 Gather the dough up into a ball (a metal pastry scraper is helpful here), press it into a disc, wrap it in plastic and chill it for 1 hour.
3 Remove the chilled dough from the fridge, unwrap it, and place it on a lightly floured surface. Dust the dough lightly with flour, sweep off any excess with a pastry brush, and roll out the dough to a 15x10" rectangle. Fold the dough lengthwise into thirds, like folding a letter, then, starting from a short end, loosely roll up the dough into a spiral. (See photos in post, above.)
4 If the dough is sticky or springy at this point, wrap it in plastic and chill it for 30 minutes.
5 Press down on the dough to form a small rectangle, and again roll it out into a 15x10" rectangle, and again roll it up into a spiral. Flatten it out a bit to make it easier to roll once it has chilled. Wrap the dough in plastic and chill for at least 1 hour.
6 Your puff pastry is now ready to be used. You can store it in the fridge for a day or two, or freeze it, double-wrapped, for many months.