🔪 Instructions:
Prep the Butter: Cut the cold salted butter into small cubes. Place them back in the fridge to keep them chilled until you’re ready to mix.
Make the Base Dough:
In a large bowl, combine the flour and ice water.
Take the chilled butter out of the fridge and toss it into the bowl with the flour mixture.
Use a pastry cutter or your hands to lightly mix. Don’t overwork—chunks of butter are a good thing!
Form and Roll:
Transfer the dough to a floured surface. If it feels sticky, add a touch more flour.
Gently roll the dough into a rectangle.
Folding Process:
Fold the rectangle into three parts, like a letter.
Turn the dough 90 degrees and roll it out again into a rectangle.
Fold into three parts again.
Repeat the roll-and-fold one more time.
Final Roll:
Roll the dough flat for the final time.
Wrap it in plastic wrap and chill for at least 30 minutes before using.
đź’ˇ Tips for Success:
Always use cold butter and ice water. This is key to creating those flaky layers.
Chill the dough before baking for even better puff.
Great for tarts, turnovers, savory pastries, or dessert puff squares.
Recipe #2: My Version of Homemade Pie Crust (Only 4 Ingredients!)
This 4-ingredient pie crust is one of those “keep-it-simple” recipes that works every time. It’s ideal for fruit pies, quiches, pot pies, and any dish that calls for a crisp, golden base.
🥧 Ingredients:
2 ½ cups all-purpose flour
1 cup salted butter, cold and cubed
6 tablespoons cold water
½ teaspoon sugar
đź“ť Directions:
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