Grate cold butter quickly with a cheese grater and then pop in the freezer (or you can freeze the butter for a few hours prior to making this recipe.)

In a large bowl mix together flour, konjac flour and salt.

Mix together water and lemon juice in a small bowl and set aside.

Mix grated butter into the dry mixture.

Slowly add in the water and lemon mixture, a little at a time. Just like any pastry, you may not need it all using the Paleo flour, either, depending on humidity and altitude. The desired dough will be soft and pliable but not wet
.

Wrap the dough in unbleached parchment paper and chill in the refrigerator until ready to use.