Basic Flaky Pastry

There’s puff pastry, then there’s “rough puff,” and then there’s this recipe. If there’s anything more bothersome than making homemade pastry that takes hours upon hours of resting and turning and measuring and ratios and, and, and… I’d be surprised. This recipe is a somewhat simplified version of a “rough puff,” which yields something in between a puff pastry and a super-flaky piecrust. Here, the butter just needs to be cold from the refrigerator and can stay at room temperature throughout