To make an easy turnover dough, combine 1 cup of all-purpose flour with 1/2 teaspoon of salt in a mixing bowl. Cut 1/4 cup of very cold butter into the flour until it has a crumbly texture. Slowly pour 1/4 cup of ice water into the bowl, tossing the mixture with a fork until it forms a ball. Flour a work surface, transfer the dough onto it, and roll it into a 12-inch-by-6-inch rectangle.
Cut another 1/4 cup of butter into thin slices, and place the slices over two-thirds of the dough rectangle. Fold the unbuttered third over the middle and the remaining third over top of that to create a thin rectangle. Roll the dough out into another 12-inch-by-6-inch rectangle, and repeat adding the butter and folding the dough. Wrap the dough in plastic, and refrigerate it for approximately 15 minutes. Roll it out once more before folding it in quarters, rewrapping it in plastic and chilling it for one hour.
Alternatively, make an all-purpose dough that can be used to make turnovers, pies or tarts by combining 4 1/2 cups of all-purpose flour with 1/4 teaspoon of fine salt and 1/4 cup of sugar. Cut 1 1/2 cups of unsalted butter and 1/2 cup of vegetable shortening into the flour mixture using two knives or a pastry blender. Once the mixture looks like coarse meal, begin adding 8 tablespoons of cold water, adding just a couple of tablespoons at a time. Mix the dough until the water is combined, gather it into a ball, and divide it evenly in half. Flatten each half into a disk, wrap it in plastic, and refrigerate it for at least one hour before rolling it out.