Rough Puff Pastry for Chicken Pot Pie
- ¾ lb. (3 sticks) cold, unsalted butter, cut into 1-inch pieces
- 1 tsp. salt
- 13-½ oz. (3 cups) all-purpose flour, chilled; more for dusting the work surface
- 2/3 cup chilled water
Put the butter pieces on a large work surface and chop them roughly with a knife. Dump the chilled flour and the salt on top of the butter and use a large knife or a pastry blender to cut the butter and flour together. When well combined (the mixture still will be very dry and rough), add the wat...