Basic Puff Pastry

Preparation info

  • Difficulty


Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

The most elegant pastry of all—extra-rich and extra-flaky


  • 1 lb. butter, chilled thoroughly
  • c. sifted flour
  • 1 c. ice water
  • 2 tblsp. lemon juice


  • Cut ½ lb. butter into flour in large mixing bowl, using pastry blender or two knives, until mixture is crumbly and pale yellow. Add ice water and lemon juice all at once; stir with fork until mixture is moistened completely and pastry is stiff. Shape in a ball, wrap in waxed paper, foil or plastic wrap. Chill at least 30 minutes.
  • Roll out on a well-floured pastry cloth into an 18" X 12" rectangle, ¼" thick. Roll pastry straight, lifting rolling pin at edge of pastry so pastry will be of even thickness.
  • Slice remaining ½ lb. chilled butter into thin, even pats. Arrange pats over two thirds of pastry, making a 12" X 12" square.
  • Fold uncovered third of pastry over the middle third. Then fold butter-covered pastry end over the top. Now fold pastry in thirds, crosswise, to make a block. There are 9 layers of pastry with butter between each.
  • Roll out again to an 18" X 12" rectangle. Fold again as above. Chill 30 minutes.
  • Continue rolling, folding and chilling 3 more times. Before each rolling, pastry will be stiff. First pound with rolling pin to flatten, using care to keep thickness uniform.
  • After last folding, chill pastry 30 minutes before using. You can wrap in waxed paper and refrigerate or freezer-wrap and store in freezer for use within a month.
  • Use to make: Elegant French Pastries.