INGREDIENTS

INSTRUCTIONS

together the lumps should mass--if too dry, pulse in droplets more
water. Do not over-mix: the dough should not mass on the blade--it
should hold together when pressed.  The final blending:  Turn the dough
out onto your work surface and with the heel, not the  warm palm, of
your hand, rapidly and roughly smear the dough by  3-spoonfuls bits 6
to 8 inches out on your work surface. This  accomplishes the final
blending of fat and flour. If the pastry seems  stiff, sprinkle more
droplets of ice water as you smear--but do not  overdo! Press the dough
rapidly into a rough cake wrap in a sheet of  plastic, place in a
plastic bag, and chill. Chilling. The dough  should be chilled for at
least an hour, preferably 2 hours, before  using. This allows the flour
particles to absorb the liquid, and will  make for a more tender dough;
it also allows the butter to congeal,  for easy rolling. Ahead-of-time
note: The pastry will keep under  refrigeration for a day or two. For
longer storage, use the freezer,  where it will keep perfectly for
months, waiting to serve you.  Copyright 1993 by Julia Child  Converted
by MC_Buster.  NOTES : Ingredients for 20 appetizer-sized servings
Recipe by: Good Morning America  Converted by MM_Buster v2.0l.

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