Puff Pastry Dough (Laminated Style)

Here are your two simplified pastry recipes, optimized for ease and flakiness:

1. 3-Ingredient Puff Pastry Dough (Laminated Style)

Ingredients:

• 2 cups (250g) all-purpose flour

• 1¼ cups (2½ sticks/285g) salted butter, cubed & chilled

• ⅔ cup (160ml) ice-cold water

Method:

1. Prep Butter: Keep butter cubes refrigerated until ready to use.

2. Mix Dough: In a bowl, combine flour and water. Add chilled butter cubes, mixing just until incorporated (visible butter pieces are okay).

3. First Roll: On a floured surface, roll dough into a ½” thick rectangle.

4. Fold & Chill: Fold into thirds (like a letter), rotate 90°, and roll again. Repeat once more (total 2 folds). Wrap and chill 30 mins before use.

*Pro Tip: For extra layers, do 3-4 folds with 15-min chills between each.*

2. 4-Ingredient Flaky Pie Crust (Shortcrust Style)

Ingredients:

• 2½ cups (315g) all-purpose flour

• 1 cup (2 sticks/225g) salted butter, chilled & cubed

• 6 tbsp (90ml) ice-cold water

• ½ tsp sugar (optional, for browning)

Method:

1. Cut Butter: Using a pastry cutter or fingers, work butter into flour until pea-sized crumbs form.

2. Hydrate: Add water 1 tbsp at a time, mixing until dough just comes together.

3. Rest: Shape into a disc, wrap in plastic, and chill ≥1 hour before rolling.

Key Differences:

• Puff pastry uses layering for flakiness; pie crust relies on minimal mixing for tenderness.

• Puff pastry requires folding; pie crust needs resting.

Storage: Both freeze well for 3 months. Thaw in fridge before use.

Would you like a troubleshooting guide for common pastry issues (e.g., shrinking, toughness)? 😊