While the pastry dough is resting on the counter, take the one pound of chilled butter, cut into large, rough pieces and place into the mixing bow with the mixer paddle (the traditional paddle) attachment. Add the two tablespoons of flour to soak up any extra water that is in the butter. Whip at a high speed until incorporated, but not creaming. It should still feel cool to the touch. Remove from the mixter, roll into a ball, wrap in plastic wrap and place in the refrigerator along with the pastry dough – overnight or at least 8 hours.