Puff Pastry for Pie Crusts

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

The dough can be stored in the refrigerator for up to two days, but it becomes unappealingly gray, so it's better not to leave it there for too long. On the other hand, double-wrapped dough can be kept in the freezer for several months. In this case, it should be thawed in the refrigerator for 12 hours before use.

Ingredients

Wheat Flour - 12 oz
Sugar - 2 teaspoons
Ocean salt - 1 teaspoon
Salted Butter - 8.1 oz
Buttermilk - 2.1 oz
Water - 2 fl oz

Step by Step guide

Step 1

In a large bowl, mix the flour, sugar, and salt. Scatter the chilled unsalted butter, cut into quarter-inch thick slices, over the flour and rub it in with your fingers until the butter pieces are the size of peas.

Step 2

Combine the buttermilk and ice water. Drizzle this mixture over the flour mixture by the tablespoon until the dough holds together when pressed, adding more water to dry areas as needed.

Step 3

Divide the dough into about 12 pieces and flatten each with the palm of your hand (tip: if the dough becomes too sticky, you can place it in the refrigerator for a few minutes). Then gather the dough into a ball and refrigerate for an hour.