Puff Paste for Pies

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

Rinse a large bowl or pan with boiling water and then with cold water.

Half fill the bowl with cold water.

Wash the butter in the bowl, working it with your hands until it is light and waxy.

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

Mix the salt and sugar with the pastry flour.

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

Add the ice water, stirring with a knife.

Stir quickly and vigorously until the mixture forms a smooth ball.

Sprinkle the board lightly with flour.

Turn the dough onto the floured board and pound it quickly and lightly with a rolling pin. Do not break the dough.

Roll the dough from you to one side; if easier, roll from you all the time and turn the dough around.

When the dough is about one-fourth of an inch thick, wipe the remaining butter, break it into bits, and spread the bits on the dough.

Sprinkle lightly with flour.

Fold the dough one-third from each side so that the edges meet. Fold from the ends, but do not let them meet.

Double the dough, pound lightly, and roll it down to about one-third of an inch thick.

Fold as before and roll down again.

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

Place the dough on ice to harden after the last roll.

Keep the dough in the ice chest at least an hour before using.

If the dough sticks when being rolled down in hot weather, place it on a tin sheet and then on ice.