Pastry

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

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.

Sift the f