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Rough Puff Pastry for Chicken Pot Pie
Ingredients
  • 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
Steps
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