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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