A light and flaky pastry made with layers of butter and dough, rolled and folded to create multiple layers. Puff pastry is versatile and can be used in a variety of sweet and savory dishes.
Prep 45 min · Cook 45 min · Serves One 9-inch (23 cm) pie or tart
Ingredients
Flour2½ cups · 320 g
Salt¼ tsp · 1 g
Butter1 cup · 225 g(cold, cut into small cubes)
Ice water4–6 tbsp · 60–90 ml
Instructions
In a large mixing bowl, combine the flour and salt. Using your fingertips or a pastry cutter, rub the butter into the flour mixture until it resembles coarse sand.
Gradually add the ice water, 1 tablespoon at a time, stirring with a fork until the dough comes together. Be careful not to overmix.
Form the dough into a ball and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
On a lightly floured surface, roll out the dough into a rectangle about ¼ inch (0.5 cm) thick.
Fold the dough in thirds like a letter. Roll it out again into a rectangle and fold it in thirds once more. Repeat this process two more times, for a total of four turns.
Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes before using.
Preheat your oven to 400°F (200°C).
On a lightly floured surface, roll out the puff pastry to the desired thickness. Transfer it to a 9-inch (23 cm) pie dish or tart pan, trim the excess, and prick the bottom of the crust with a fork.
Bake the pastry for 35–40 minutes, or until it is golden brown and puffed up.
The turns are the whole secret — four patient folds, each one chilled, each one buying you another hundred paper-thin layers. Mamie never rushed them, and the first time you pull a golden, shattering crust from the oven you'll understand why.
The Chef's Touch Use this pâte feuilletée for a fruit tart, a savory vegetable tart, or as a topping for a pot pie. It can also be cut into shapes and baked as a standalone pastry, filled with a sweet or savory filling of your choice. For a variation, work in a teaspoon of sugar for a sweet crust, or a handful of grated cheese for a savory one.
