Page 41 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

just barely holding together. Dump the dough out onto a lightly
floured surface and form it into a loose square. (See image A.)

3
. Cover the dough with plastic wrap and let it rest for 10 minutes on
the counter, where the flour will continue to absorb moisture from
the water and the butter. Then roll it out gently, sprinkling flour on
your work surface and your rolling pin to keep everything from

sticking.
4

. Roll the dough into a rough 12-by-20-inch (30.5-by-50-cm)
rectangle (see image B). Make a single fold by bringing one short
edge of the dough to the midline of the rectangle (see image C),
then fold the other side over on top of the first fold (see image D)—
just like folding a letter (that’s why this process is also called a letter
fold)! Turn the dough 90 degrees (see image E), roll the dough out
again to the same size rectangle, and make another letter fold. Do

this twice more, to make 4 folds and turns in total (see images F
and G). This is a holy mess until you get to the last turn. Bits are
going to plop off willy-nilly. Don’t worry. Just be patient. Shove the
errant dough chunks back into the whole and persevere! (See
image H.)

5
. Cover the dough with plastic wrap and allow to rest in the
refrigerator for at least 20 minutes before using.