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Pdf115g of ice water you may not need all of it
Use a pastry cutter to cut the butter into the flour and salt until it resembles coarse crumbs.
Add 50g of the water/discard mixture to the dough and mix using a fork.
Add the liquid a tablespoon at a time until it begins to clump and there's very little dry flour remaining. Gently shape into a ball using your hands.
Turn out onto a piece of plastic wrap and roll out into a disc about an inch thick. Place in the fridge for at least an hour for the dough to fully hydrate.
When you get ready to use, remove from the fridge and allow it to chill on the counter for 15minutes. Then, cut the dough in half. Roll out into a square shape and then cut the square into 9 even-ish pieces. Place them on a parchment lined baking sheet.
Repeat with the remaining dough.
To assemble: place 1T of filling of your choice and then with some water, run your finger along the edge of the rectangle to help create a good seal, place the other rectangle of dough on top and crimp the edges with a fork.
Poke holes in the top to vent. These will go back in the fridge for 15-20 minutes while your oven preheats at 350°.
Egg wash the tops and bake for 30 minutes, rotating the pan halfway.
Top with a thick powdered sugar and vanilla glaze