• Dice 3/4 cup cold butter (1-1/2 sticks) into small 1/4to 1/2-inch pieces, place in bowl and refrigerate.
• With a sharp knife, slice the remaining butter(2sticks or 1 cup) into very thin slices, place on parchment lined baking sheet and place into refrigerator.
• In a medium bowl whisk the egg and the 3/4 cup heavy cream together, place in fridge.

Dough Assembly

• Place the dry ingredients (flour, sugar and salt) into a large mixing bowl, stir well.  Add the diced butter and mix with large serving fork, pastry cutter, or by hand until butteris crumbly and pea size.
• Add the shaved butter and toss in the flour mix to coat each piece, separate any peels that stick or clump together.  You want each piece to be coated with flour mix.
• Make a well in the center of the flour/butter mix and pour in the egg/cream mixture.  Stir with fork JUST ENOUGH for dough to form a ball mass. If dry add 1 to 2 tablespoons of heavy cream
• Cover dough with plastic wrap and refrigerate for 15minutes for butter to firm back up.

Lamination Process

• On a lightly floured countertop, roll out the chilled dough into a long rectangle, about1/2-inch thick; about 15 x 20 (the first roll is going to be very rough around the edges as it is gluten-free).
• First Laminating Fold:  On 2/3 of dough, brush on about 2 tablespoons of heavy cream. Use a large metal spatula to loosen under dough, then fold in thirds from short end of rectangle over one-third of center, then the left folded over the first fold. (Like folding a letter, 2 creases.)
• Rotate the folded pastry by 90 degrees, dust under dough & roll out the pastry again into a long rectangle (about 16 x 20 again). The edges will be a little less rough.
• Second Laminating Fold: Repeat as in first laminating fold, brush with heavy cream, loosen with metal spatula, and fold into thirds (2 creases).
• Rotate the folded pastry by 90 degrees, dust under dough & roll out the pastry again into a long rectangle (about 16 x 20 again). The edges will be a little less rough & you will see layers of butter striation.
• Fold in thirds after 2nd lamination, cover with plastic wrap and refrigerate for 30 minutes. THIS IS NECESSARY to harden butter.
• Third Laminating Fold: Repeat as1st and 2nd, roll out, fold in thirds over heavy cream, but only roll out to about 18 x 12.
• Fourth (final) Fold: Use whatever leftover cream you have to lightly brush over the rectangle.  Fold into thirds, tuck in rough edges and press together to form a 6 x 8 rectangle. Cover tightly with 2 to 3 layers of plastic wrap and place in refrigerator for 30 minutes before using.