Flaky Pie and Tart Pastry Dough

Preparation info
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By James Peterson

Published 2009

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Those of us who like the flavor of butter, which makes pastry crumbly, but also like our pastry flaky, as though made with lard or shortening, have to fold the pastry dough over itself a few times to create layers and hence flakes. You can make virtually any pastry flaky by rolling out the dough, folding it over itself like a letter, rolling it out again, and folding it again. You can repeat this folding up to 5 times; after that, continued folding makes no difference. This pastry dough is