Pie Dough, Puff Pastry-Style

By MarieR

Taste of the South Magazine, September/October 2013

Ingredients

• Yield: dough for 10 hand pies
• 2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 16 tablespoons cold unsalted butter, diced
• 1/2 cup whole buttermilk, chilled

Preparation

Step 1

1. In a large bowl, whisk together flour, salt, and baking powder.

Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs, with pea-size pieces of butter remaining. Add buttermilk, stirring until well combined.

2. Turn mixture out onto a lightly floured work surface, kneading briefly until dough comes together. Shape dough into a log.

3. Using a rolling pin, roll dough into a 10x8-inch rectangle. Lightly flour both sides, and fold rectangle in thirds, like an envelope. Rotate dough 90 degrees, and roll into another 10x8-inch rectangle. Lightly flour both sides, fold in thirds, and wrap tightly in plastic wrap. Refrigerate at least 30 minutes, or freeze up to 3 months.