Wow…I’ve really confused some people with my last post. Patting myself on back for being totally unclear! In addition to the comment left by my South African friend Tulasi, I also received a couple of emails asking the same thing….ooops! Here’s Tulasi’s comment from last nite:
I was just wondering how you get from the rolled out stick of butter to the flaky dough? How do you combine it with the flour and water mixture?
Ummm yeah. Would be good if I explained that. Here’s what I did for two large pie crusts with enough dough left over for a third. Yup, it’s in my freezer.
Laminated Pie Crust Recipe
6 cups flour (I used white spelt because that is what I have on hand but choose your own)
2 pinches of salt
water (did not measure….sorry)
*Combine these ingredients to form a smooth dough. Cover and let rest while you do the following with the butter.
*Take one stick of butter softened at room temp and roll out between 2 sheets of parchment paper. Very thin, but not translucent. Place on a mobile flat surface, like a cutting board or cookie sheet and stick in fridge for about a half hour (that’s an honest guess) or until hard.
*Roll out dough on top of a sheet of parchment paper. Dough should be at least 1-1/2 times as large as rolled out butter. Peel one sheet of parchment off butter. Flip onto dough, centered.. Remove second sheet of parchment.
*Fold dough overhang onto butter, like a poorly wrapped gift. ROLL! Fold dough in half. Again. Maybe even again. Wrap in parchment and refrigerate for a half hour-ish.
*Remove dough from fridge, roll flat and thin, then fold it up again, wrap, refrigerate. I find it useful to roll it between the parchment to avoid having to flour the dough/work surface/rolling pin.
*Repeat 3 times.
*Divide dough into thirds and roll out as you normally would for a pie crust. Admire those layers!
**Dough can be made a few days ahead of time (or even over the course of a few days) and left in the refrigerator before the final roll out. Or even made ahead and frozen.***
This technique is based on my experience making croissants. For a great *how to* post on croissant making, including a video, visit this post on Sounding My Barbaric Gulp!
I am also contemplating running this dough through my pasta machine to get it ultra-thin, homemade phyllo style. We’ll see if I have time to make this a reality before the baby comes.
Hope this explanation is a little more helpful!