Page 47 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

A NOTE FROM THE SWEETIE PIE

The butter block and the dough should be the same temperature
and consistency. Both should be cool and easy to handle. The

butter should be firm enough that you can pick it up and transfer it
from hand to hand, but not so cold and firm that it cracks when
you bend it. It should be malleable, but not squishy. It’s
persnickety, I know, but taking the time to get your elements in
sync is key to making perfect puff pastry.

Procedure for the butter block

1
. In the bowl of a stand mixer fitted with the paddle attachment,
combine the butter, salt, lemon juice, and bread flour. Mix until
smooth.

2
. Using a plastic bowl scraper, transfer the butter to a piece of 12-by-
16-inch (30.5-by-40.5-cm) parchment. Form the butter into a 10-by-
14-inch (25-by-35.5-cm) rectangle in the middle of the parchment,
using a small offset spatula to even it out on the top and sides.

Place a second piece of parchment over the top of the butter and
fold the extra parchment over the sides to seal the butter block and
form a neat package. Tape down the sides of the parchment bundle
with masking tape and then wrap the entire package tightly in
plastic wrap. Use a rolling pin to continue to even out the butter,

pressing gently so that it fills out the square edges of the packet;
don’t press so hard that the butter squirts out of the sides, though.
(See image A on page 27.) Refrigerate for no longer than 20
minutes.

Procedure for the dough
1
. In the bowl of an electric mixer fitted with the dough hook, combine
the salt, 1¾ cups (420 ml) water, and the lemon juice. Stir. Add the
melted butter and flour and mix on low until the dough is smooth.
This is a rather soft and wet dough.