Page 358 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

1
. Preheat the oven to 350°F (175°C). Divide the dough into quarters
and roll each piece into a rough 11-inch (28-cm) round. Allow the

rounds to rest in the refrigerator for at least 20 minutes.
2
. Using a sharp knife, trim each round into a very neat 10-inch (25-
cm) circle. Transfer the rounds to parchment-lined baking sheets.

(Keep in mind that in the next step you’ll need an extra baking
sheet for every baking sheet you fill with dough now—so you’ll
have to work in batches if you don’t have enough oven space or
baking sheets. If you aren’t baking all the pieces at once,
refrigerate the dough that’s waiting in line.)

3
. Bake each round for 10 minutes. At that point you’ll notice that the
puff is really starting to—well, puff. Place a piece of parchment on
top of the puffing round and set another (empty) baking sheet on

top of the parchment to weight the puff down a bit. Continue baking
the weighted rounds for 10 minutes more, then remove the empty
pan and bake for an additional 5 minutes, or until the puff is cooked
through. Set the rounds aside to cool completely.