Page 49 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

sure that it isn’t sticking to your work surface.

2
. Unwrap your butter block. Place it on one half of the dough
rectangle, leaving a border of dough free along the edges of the
butter (see image B). Fold the other half of the dough over and
press down on the dough edges to seal in the butter (see images C
and D). This process is called the “lock-in” because you are literally

locking the butter into a dough package.
3

. Turn the dough so the long side is facing you and again roll it into a
16-by-24-inch (40.5-by-61-cm) rectangle (see image E), making
sure that it is very even and the edges are straight. I often use a
sharp knife to trim the edges to make the rectangle perfect. (See
image F.)

4
. Fold one short edge of the dough to the midline of the rectangle
(see image G) and then fold the remaining third over on top to
make a single or letter turn (see image H). Just like folding a letter!

A NOTE FROM THE SWEETIE PIE

Troubleshooting Puff Pastry

First, make sure that your work surface has an even layer of flour
so that your dough doesn’t stick and tear during the process.
Make the dough as even as humanly possible when you roll it;

only this will ensure beautiful and uniform layers. Second, be sure
to allow the dough to rest between turns. Rolling out the dough
works the glutens and makes the dough tough to handle
immediately after a turn. Allowing it to rest makes it easier to
handle during the next turn.

5
. Cover the dough with plastic wrap and refrigerate it for at least 20
but no longer than 30 minutes (if you keep the dough too long in
the fridge, the butter will harden and crack as you roll it out, so be

on top of your timing).