3 cup Unbleached, all-purpose flour plus
extra flour for rolling dough
1 cup Bleached cake flour
1 1/2 tsp Salt
6 1/2 stk Unsalted butter each stick cut
into 16 to 20 small pieces, chilled
1 cup Ice water - (abt)

Procedures :
On work surface, preferably a large marble board, measure out flours and salt and combine. Add chilled butter all at once, tossing to coat pieces in flour. Mixing rapidly with your hands, flatten butter into lima bean-size pieces. Begin adding ice water, a few drops at a time, lifting and turning dough until it begins to come together. Using a dough scraper pat dough into a rough rectangle, 18 inches long and about 6 inches wide, with short side facing you. Dough will be messy and unmanageable. If butter softens too much during initial mixing, transfer entire work surface to refrigerator and chill. When dough has come together in a rough rectangle, fold bottom third up to middle, then fold top third over both layers, as if you were folding a letter. Scrape any excess dough to side and flour work surface well. Turn dough package 90 degrees to right, so top layer of dough could open like a book. Using a floured rolling pin, roll dough vertically into another 18- by 6-inch rectangle, with short side facing you. Fold again in thirds. Wrap dough in wax paper and refrigerate at least 20 minutes until dough is firm enough to roll again. Turn 90 degrees to right. This is the second turn. Repeat rolling out, folding and turning 4 more times, refrigerating again after the 3rd and 5th turns; after 5th turn, chill at least 45 minutes, if possible. Dough can be made ahead up to this point and refrigerated for 2 days, or frozen. After 6th turn, dough is ready to roll out into desired shape. This recipe yields about 2 3/4 pounds dough, enough to roll out to a 1/4-inch thick 12- by 36-inch rectangle.
more Free recipes Free Recipes
Category : Pies_And_Pastries

Newly submitted recipes

	Swiss Steak II oat center of a large sheet of heavy foil with margarine and place into a 13 x 9-inch dish. Place meat across foil, overlapping each piece slightly. Sprinkle with soup mix, mushrooms, green pepper sli [view it...]
	Swiss Steak I ix flour, salt and pepper. Pound into steak with tenderizer or potato masher. Brown in fat in heavy skillet. Add onions to tomatoes. Boil 5 minutes. Pour over steak. Bake at 350 degrees F for 2 hours. [view it...]
	Swiss Bliss oat center of large sheet of heavy foil with margarine and place into a 13 x 9-inch dish. Place meat across foil, overlapping each piece slightly. Sprinkle with soup mix, mushrooms, green pepper slice [view it...]
	Sweet and Sour Pot Roast n Dutch oven or heavy skillet with a tight lid, add meat and onions and brown, turning to get all sides. Add rest of stuff and cover tightly and simmer slowly over low or bake at 300 degrees F for 3 - [view it...]