Puff Paste for Pies

Ingredients

• 1 quart pastry flour
• 1 pint butter
• 1 tablespoon salt
• 1 tablespoon sugar
• 1¼ cups ice water

Directions

1. Wash your hands with soap and water, then dip them in very hot water followed by cold water.

2. Rinse a large bowl with boiling water, then with cold water, and fill it halfway with cold water.

3. Wash the butter in the cold water, working it until light and waxy to remove salt and buttermilk.

4. Shape the butter into two thin cakes and place them in a pan of ice water to harden.

5. Mix the salt and sugar with the flour.

6. Rub one-third of the butter into the flour using your hands.

7. Add the ice water and stir quickly with a knife until the mixture forms a smooth ball.

8. Lightly sprinkle flour on a board and turn the paste onto it.

9. Pound the paste lightly with a rolling pin without breaking it.

10. Roll the paste to about ¼ inch thick, then wipe the remaining butter, break it into bits, and spread it on the paste.

11. Sprinkle lightly with flour.

12. Fold the paste one-third from each side so the edges meet, then fold from the ends without having them meet.

13. Double the paste, pound lightly, and roll it to about ⅓ inch thick.

14. Repeat the folding and rolling process three times for pies and six times for vol-au-vents or tarts.

15. Place the rolled paste on ice to harden for at least one hour before use.