ADVERTISEMENT
Method
In a large mixing bowl, combine the flour and cold butter cubes.
Use a pastry cutter or your fingertips to lightly work the butter into the flour until large, uneven butter pieces remain. Do not overmix.
Gradually pour in the cold water while gently mixing until the dough starts to come together.
Turn the dough onto a lightly floured surface and shape it into a rough rectangle.
Roll the dough into a rectangle about 1/2 inch thick.
Fold the dough into thirds like a letter.
Rotate the dough 90 degrees and roll it out again.
Repeat the rolling and folding process 4 to 6 times, chilling the dough for 15–20 minutes if the butter begins to soften.
Wrap the finished dough tightly in plastic wrap and refrigerate for at least 30 minutes before using.
Roll out as needed for pies, tarts, turnovers, pastries, or savory appetizers.
Bake according to the recipe you’re using, typically at 400–425°F (200–220°C) until golden brown and flaky.
Benefits
Made with only three simple ingredients.
No preservatives or artificial additives.
Creates light, flaky layers ideal for countless recipes.
Budget-friendly compared to store-bought puff pastry.
Can be prepared ahead and frozen for future use.
ADVERTISEMENT
