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Listed in: Pies and Pastry / Pastry
1 pound butter
1 pound flour
Wash butter, pat and fold until no water flies. Reserve two tablespoons of butter; shape remainder into a circular piece one-half inch thick. Work the two tablespoons of butter into the flour with the tips of the fingers. Moisten the dough with water which has been chilled in a bowl of cracked ice. Turn on to a floured board and knead one minute. Cover with a towel and let stand five minutes. Roll paste into a rectangle one-fourth inch thick. Place butter on centre of lower half and cover with other half of paste. Pinch edges together. Fold right side of paste over enclosed butter, the left side under enclosed butter. Cover and let stand five minutes. Roll one-inch thick on a floured board. Fold ends toward centre, making three layers. Cover and let stand five minutes. Repeat the process from " roll one-inch thick, etc." twice. Chill thoroughly. Roll out and bake in a hot oven. Time in oven, 25 minutes. Temperature, 400°.
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