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Ingredients

How to make it

  • Combine flour, sugar and salt in a bowl and set aside.
  • Remove the butter from the fridge and place on one sheet of parchment paper on the counter and cover with a second sheet.
  • Using a rolling pin, roll the butter about 1/4" thick. Divide into 4 sections and put into the refridgerator for 30 minutes or into the freezer 15 minutes until it is solid again.
  • Remove from fridge and separate the butter from the paper (this makes it easier for the next couple of steps).
  • Sprinkle about 1 ounce of the flour mixture one 3 of the sections. Stack all 4 of them on top of each other and sprinkle another ounce on the top section.
  • Cover this with paper and roll out again. Divide into 4 sections again and repeat the procedure.
  • Place back in fridge or freezer until hard again.
  • Divide into 4 sections again and repeat above procedure again. Return to fridge again.
  • Divide into about 8 sections and put into the bowl with the remaining flour. Using a pastry blender or knife, break the sections into large pieces and toss the flour around in the bowl.
  • Add the water by tablespoons and lift the flour and butter mixture with a fork until it begins to hold together and then form into 2 sections, one slightly larger than the other. Avoid stirring because you want to keep larger pieces as they create the flaky layers.
  • Return to fridge until ready to roll out and fill.
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Reviews & Comments 5

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    " It was excellent "
    mrsc543 ate it and said...
    Thanks, Joe, for posting this! Five forks.
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    " It was excellent "
    valinkenmore ate it and said...
    This sounds great. Thanks for the detailed recipe. Valerie
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    " It was excellent "
    fishtrippin ate it and said...
    I know this is a good recipe!
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    " It was excellent "
    sitbynellie ate it and said...
    I never tried making my own flaky pastry before - I might try this out!

    Thanks Joe!

    Susan
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