Crispy, melt-in-your-mouth layers of buttery pastry. Perfect for delicate pastries, topping for chicken pot pie, or turnovers.
*If you are using another flour blend, be sure to add 1 teaspoon xanthan gum to your dry ingredients.
-If you aren’t going to use the dough that day, freeze it for later use: roll dough out to ¼” thick, place on a plastic lined baking sheet. Cover with more plastic wrap and freeze flat. Once solid, remove from baking sheet and tightly wrap again. To thaw, unwrap and allow to warm on a floured surface. Make sure you don’t cut the dough when it’s frozen, as it will crimp the edges and prevent good rising.