/ck/ - Food & Cooking

>>8273189
This is why we did that. Once the liquid is incorporated and the dough just holds together, I put the dough between two sheets of floured aluminum foil and rolled it out to a thickness of about an inch, then folded it back up. I repeated this process through three sets of folds, which left us with a dough with an internal structure containing a lot of very flat, stacked layers of butter, almost like a laminated dough. It won't puff up like puff pastry would, but it'll be super flaky and have lots of butter flavor.

If your kitchen isn't cool enough, you will probably have to refrigerate the dough briefly between folds. I did. Once the dough was rolled out and cut into portions (I did a double batch so I have 4- two tops and two bottom crusts, say), double wrap them in saran wrap and put them into the fridge and/or freezer, depending on your plan for them. Two of mine went into the fridge for the pie, and two went into the freezer for something else at some point later.