Preparation info

    • Difficulty

      Easy

Appears in

Ten Vineyard Lunches

Ten Vineyard Lunches

By Richard Olney

Published 1988

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Ingredients

  • cups all-purpose flour
  • salt
  • sticks cold butter, diced
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Method

For my purposes, I have settled on a single method for making both short and puff pastry, using approximately equal weights of flour and butter. If you prefer to use less butter for short pastry, it can be reduced to as little as half the weight of the flour with good results; to be transformed into puff pastry, best results can be had only with the maximum measure of butter.

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