Puff-paste for Pies

Ingredients

• 4 cups pastry flour
• 2 cups butter
• 1 tablespoon salt
• 1 tablespoon sugar
• 1¼ cups ice water

Directions

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

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

3. Wash the butter in the cold water until it is light and waxy, then shape it into two thin cakes and chill in ice water.

4. Mix the salt and sugar with the flour.

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

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

7. Lightly sprinkle flour on a board, turn the paste onto it, and pound it gently with a rolling pin.

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

9. Sprinkle lightly with flour, fold the paste from each side to meet in the center, then fold from the ends without having them meet.

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

11. Repeat the folding and rolling process three times for pies, or six times for tarts.

12. Chill the rolled paste in the ice for at least one hour before using.