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Ingredients
- 3 1/2 cups flour
- 1/2 cake flour
- 1 teaspoon salt
- 24 tablespoons (3/4 lb), cut into small pieces
- 3/4 about 3/4 cup cold water
Details
Servings 2
Preparation
Step 1
Sift the two flours and the salt into a mixing bowl. Add a quarter of the butter pieces, and run them into the flour with your finger tips or cut in the butter with a pastry blender, for about a minute, or until the mixture looks like bread crumbs. Add just enough cold water, a few spoonfuls at a time, to make the crumbs cohere in a mass. Work the dough with your hands until it is smooth and comes cleanly away from the sides of the bowl. Shape the dough into a ball, wrap in plastic wrap or foil, and refrigerate for about 15 minutes to allow the dough to relax and the butter to become firm.
On a floured board, roll the dough into a rectangle about 1/2 inch thick and three times as long as it is wide. Dot two thirds of the length of the rectngle with about a third of the butter, pressing the pieces lightly into place. Fold the unbuttered third of the rectangle over the center, then fold over the remaining buttered third. Wrap and chill the dough for 15 minutes. Repeat the rolling, buttering, folding and chilling twice more, then roll the dough to make the final folds cohere. Chill for two or three hours before using. The wrapped dough can be refrigerated for two to three days, in the freezer for one month. If frozen, let the dough defrost in the fridge overnight.
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