Looking for a way to make your pastry a bit more flaky? Ordinary pie crust can be turned into a quick version of puff pastry.

On a piece of dusted parchment or pastry mat, shape and roll prepared dough into an 8×10” rectangle. Spread a thin layer of softened butter (1-2 Tbsp) over surface of dough.

Starting with one of the shorter ends, fold it in thirds like a business letter. Turn dough 90 degrees on counter, then use the rolling pin to roll or ‘pounce’ the dough back into an 8×10 rectangle again. If your kitchen is warm, and the butter is already starting to melt as your reshaping the dough, place in fridge for 20 minutes – if the butter melts at this stage, the dough will turn into a greasy mess.

Spread another 1-2 Tbsp of butter, Fold again into thirds as above, wrap in plastic and chill for 30 minutes. Roll out the dough to just under ¼” thick.

Letterfold Dough

Letterfold Dough

Mock Puff Pastry

Marla Hingley
Prep Time 45 mins
Total Time 45 mins
Servings 1 pie crust

Ingredients
  

Instructions
 

  • On a piece of dusted parchment or pastry mat, shape and roll prepared dough into an 8x10” rectangle. Spread a thin layer of softened butter (1-2 Tbsp) over surface of dough.
  • Starting with one of the shorter ends, fold it in thirds like a business letter. Turn dough 90 degrees on counter, then use the rolling pin to roll or ‘pounce’ the dough back into an 8x10 rectangle again. If your kitchen is warm, and the butter is already starting to melt as your reshaping the dough, place in fridge for 20 minutes - if the butter melts at this stage, the dough will turn into a greasy mess.
  • Spread another 1-2 Tbsp of butter, Fold again into thirds as above, wrap in plastic and chill for 30 minutes. Roll out the dough to just under ¼” thick.
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