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Rough Puff Pastry » Simple and Healthy Recipe! ✅

Rough puff pastry crumbles noticeably, but it can be made much easier and faster than full puff pastry. It’s more like a pie crust. I love using it for galettes and other freeform cakes, and it makes a really epic chicken pot pie, but it can also be used as a puff pastry in one of your favorite recipes. Well-wrapped discs of dough can be stored in the refrigerator for up to 3 days. Wrapped in cling film and then in foil, the dough can be frozen for up to 3 months. Thaw overnight in the refrigerator before using. Adapted from my upcoming book, The Book on Pie (Rux Martin / Houghton Mifflin Harcourt 2020). —Erin Jeanne McDowell

  • 2 1/2 cups (302 grams) all-purpose flour

  • 1/2 teaspoon (2 grams) fine sea salt

  • 8 ounces (226 grams) cold unsalted butter, cut into ¾-inch (19-mm) cubes

  • 1/3 cup (75 grams) ice water, plus more if needed

  1. In a medium bowl, whisk together the flour and salt to combine. Add the cubes of butter, stirring them into the flour until each individual piece is well coated. Cut the butter into the flour by pressing the pieces between your fingers, flattening them into large slivers. As you work, keep beating the butter into the flour, coating the shelled pieces. The goal is to flatten each piece of butter once, leaving the pieces very large (they will get smaller/more spread out during the dough folding process).

  2. Make a hole in the center of the flour mixture. Add the ice water to the well and, using your hands, whisk the flour into the water to start mixing the two together (this starts mixing them without creating too much gluten). As the flour begins to hydrate, you can switch to a more kneading motion, but don’t overdo it, or the dough will become tough. Then add more water, about 1 tablespoon (15 grams) at a time, until the dough is well hydrated. It should come together evenly and hold together easily, but it shouldn’t look too soft. Divide the dough in half and form a disk with each piece. Wrap tightly in cling film and refrigerate for at least 30 minutes.

  3. On a lightly floured surface, working with one piece of dough at a time, roll out dough to about 1/2-inch thickness (exact size/shape of dough doesn’t matter here, only thickness). Brush off excess flour with a dry kitchen brush, then fold the dough in half. Fold the dough in half into quarters again. Wrap the dough in plastic wrap and refrigerate for 15-30 minutes, until firm.

  4. Repeat the previous step three more times: stretch the dough, fold it and chill it each time before continuing. If you work quickly, you can sometimes make two rounds of pleats in a row, but if the dough is soft or sticky, don’t rush.

  5. Once the final fold is complete, wrap tightly in cling film and refrigerate for at least 30 minutes and preferably 1-2 hours before using.

I always have three types of hot sauce in my bag. I have a soft spot for making people their favorite dessert, especially if it’s wrapped in puff pastry. My latest cookbook, The Book on Pie, is out November 10, 2020, and my pie merch collaboration with Food52 is also available now: /food52-x-erin-mcdowell

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