Puff-Paste

Ingredients

• butter or meat fat
• cold water

Directions

1. Keep the fat at room temperature in winter; in summer, place it on ice if needed.

2. Do not handle the fat too much; run cold water over your hands before starting.

3. After resting for an hour, roll out the paste lightly three times.

4. For a pie, grease the edge of the dish and roll out a piece of paste no thicker than ½ inch.

5. Cut the paste into strips for the edge of the dish, fill with fruit, meat, or poultry, and shape it nicely.

6. Roll out another piece to cover the filling, shaping the pie to rise in the center.

7. Trim the edges by holding the dish in your palm and cutting smoothly with a knife.

8. For a fruit pie, make a small incision at one end to prevent juice from boiling out.