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Some pastry recipes, for example, shortcrust, or shortbread, might specify frozen butter or cubed and frozen butter in order to keep the pastry cool while working.
Cutting butter into cubes and freezing it until you've sifted your dry ingredients, and then rubbing it in either by hand or using hand-held beaters (not a processor), and using iced water where water is specified, makes sense in hot, humid climates.
You should also use a cold surface - marble is good - to work on. Before I start making pastry I also put the mixing bowl in the fridge so that it's cold when I begin work.
Avoid using plastic bowls, utensils or work surfaces to make pastry, especially in hot, humid conditions.
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