Freeze 5 tablespoons of a butter stick for about an hour. (Freezing the butter stick will make it easier to grate.) Cut the remaining 5 tablespoons into small cubes.
Add the the cubed butter into the flour mixture and work the butter into the flour with your fingers until they become pea-sized pieces. Then grate the remaining butter stick and transfer it to the flour. Work the grated butter into the flour until it becomes a coarse cornmeal consistency.
Then add 5 tbsp of ice cold water into the flour and mix with your hands until the dough comes together. Knead gently with the heel of your hands. Then form a ball that is about 5" in diameter. Wrap the dough tightly with plastic and let it sit in the fridge for at least 2 hours. TIP: I find that 5 tbsp of ice cold water is just enough moisture for the flour to come together. If you find the dough still on the drier side, add another tbsp of water. Make sure to measure the flour properly which is by spooning the flour into the measuring cup instead of scooping the flour out with a measuring cup.
Then take the dough out of the fridge and let it sit at room temperature for about 10 minutes so that it softens which will make it easier to roll out. Lightly flour your work surface and place the unwrapped dough on the surface. Then lightly flour the top of the dough as well.
With a rolling pin, gently beat down on the dough so that it becomes more pliable. Then roll out the dough into a 15" long rectangle. Fold the top half to the center and then fold the bottom half over the top half in the center (aka letter fold). Then wrap the dough in plastic again and let it sit in the fridge for another hour.