Cut 1/2 cup (90 mL) of butter into the cake flour.
Allow the remaining butter to become soft but not runny.
Add ice water to flour mixture, 1 tsp (15 mL) at a time, until a soft dough forms.
Chill for an hour.
Then roll out dough on a lightly floured surface.
Brush with one-fourth of the softened butter.
Fold in half, brush with 2 tsp (30 mL) of the softened butter, and fold in half again.
Place in plastic wrap and chill for an hour.
Then roll out and repeat brushing with half of the remaining softened butter.
Repeat process a third time with the remaining butter.
This can be baked immediately as directed in your pie recipe, refrigerated for up to 2 days, or frozen.