Short Crust and Rough Puff Pastry
|Flour||1 Cup (16 tbs)|
|Unsalted butter||8 Tablespoon, cut into small pieces|
|Cold water||4 Tablespoon|
Mix the flour and salt in a mixing bowl.
Add the butter and cut it into the flour rapidly, using two table knives, until the butter is in tiny pieces.
Do not work for more than a few minutes.
Add half of the water and, with a fork, quickly blend it into the flour-and-butter mixture.
Add just enough of the rest of the water to allow you to gather the dough together with your hands into a firm ball.
Wrap the dough in plastic film or waxed paper and refrigerate it for two to three hours, or put it in the freezer for 20 minutes until the outside surface is slightly frozen.
To roll out short-crust pastry: Remove the ball of pastry dough from the refrigerator or freezer and put it on a cool, floured surface (a marble slab is ideal).
Press the dough out partially with your hand, then give it a few gentle smacks with the rolling pin to flatten it and render it more supple.
Roll out the dough from the center, until the pastry forms a circle about 1/4 inch [1 cm.] thick.
Turn the pastry over so that both sides are floured and continue rolling until the circle is about 1/8 inch [3 mm.] thick.
Roll the pastry onto the rolling pin, lift it up and unroll it over the flan ring or pie dish.
If using the pastry for a flan, press the pastry firmly against all surfaces and trim the edges.
If using the pastry to cover a pie, trim the pastry to within 1/2 inch [1 cm.] of the rim of the dish, turn under the pastry edges around the rim to form a double layer and press the pastry firmly to the rim with thumb and forefinger to crimp the edges.
To roll out rough puff pastry: Place the dough on a cool, floured surface and smack it flat with the rolling pin.
Turn the dough over to make sure that both sides are well floured.
Roll out the pastry rapidly into a rectangle about 1 foot [30 cm.] long and 5 to 6 inches [13 to 15 cm.] wide.
Fold the two short ends to meet each other in the center, then fold again to align the folded edges with each other.
Following the direction of the fold lines, roll the pastry into a rectangle again, fold again in the same way and refrigerate for at least 30 minutes.
Repeat this process two or three more times before using the pastry.
Always let the pastry dough rest in the refrigerator in between rollings.