Rough Puff Pastry for Chicken Pot Pie

By Cathie Guntli Fine Cooking Issue 13

Don’t use a food processor to chop the butter and flour; it warms the butter and makes the pieces too small. Flour amounts are listed by weight (ounces) and volume (cups). Use either measurement.

¾ lb. (3 sticks) cold, unsalted butter, cut into 1-inch pieces

13-½ oz. (3 cups) all-purpose flour, chilled; more for dusting the work surface

1 tsp. salt

⅔ cup chilled water

Directions at finecooking.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer