Rough Puff Pastry for Chicken Pot Pie

Rough Puff Pastry for Chicken Pot Pie
Photo by Alan Richardson

Ingredients

  • 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...

View full recipe at Fine Cooking

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