Ingredients
- 2 1/2 cups Ballerina Farm high protein farm flour
- 1/2 tsp Ballerina Farm coarse grey french salt
- 10 Tbsp cold unsalted butter, cubed
- 5-10 Tbsp iced water
- 1 egg yolk, beaten with a dash of salt, to glaze
Directions
- In a bowl, combine the flour and salt. Add the butter and mix gently with your hands. Gradually stir in 5-6 tablespoons of iced water, adding more as needed until the dough is soft but not sticky. Wrap the dough in parchment paper and refrigerate for 10 minutes.
- On a lightly floured surface, roll the dough into a rectangle measuring 12 x 4 inches, taking care not to let the butter break through.
- Fold the bottom third of the pastry up to cover the middle third, then fold the top third down over the other two. Rotate the pastry counterclockwise so the folded edge is on your left. Wrap it up and return it to the refrigerator for 10-15 minutes.
- Repeat the rolling and folding process three more times, refrigerating the pastry for 15 minutes between each fold. After completing all the folds, chill the pastry for an additional 20 minutes before using.
- On a lightly floured surface, roll out the pastry. Pour your desired pie filling into an 8 x 12 baking dish, then cover it with the pastry, pinching and trimming the edges for a polished finish. Brush the top with egg wash, then score a slit in the center. Bake for 25-30 minutes, or until the pastry is golden brown.
