Quick Puff Pastry

Made a quick puff pasty the other morning and used half the batch on two individual chicken pot pies.

Used the remaining pastry to make an Apple Galette this morning.

My Favourite Pastry Dough

Edited: December/2014
2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water, or more as needed pinch of baking powder (something that my grandmother always did)

NOTE:  Or use all Butter

(NOTE: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)

Mix flour with salt, pinch of baking powder,  and cut in butter and lard.  I use a box grater to grate the butter.

Or you can use a food processor or a pastry blender to cut in the butter/lard.   
Add water,  mixing with a fork until pastry comes together. Tip out on to a floured board.  Quickly  pat out (or roll with pin)  and fold, like a letter, roll and fold three or four times to form layers.   Cut in half and pat each half into a flat disk.  Refrigerate for an hour before using.

The secret to a good crust is to not over-handle the dough.

For a quick puff pastry, just increase the butter to one cup.

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