A rich pastry which is easy and quick to make, Rough Puff Pastry does not rise as well as Puff Pastry. It is used mainly, therefore, for pie crusts and turnovers.
8 oz. flour
4 teaspoon salt
6 oz. butter
4 TO 6 tablespoons iced water
Sift the flour and salt into a medium-sized mixing bowl. Add the butter and cut it into walnut-sized pieces with a table knife. Pour in 4 tablespoons of the iced water and mix quickly with a knife to form a dough, which should be lumpy. Add a little more of the water if the dough looks too dry.
Shape the dough into a ball and place it on a lightly floured working surface. Using a floured rolling pin, roll out the dough into an oblong.
Fold the dough in three, turning it so that the open end faces you. Roll out the dough again into an oblong shape and fold it in three. Repeat the rolling and folding process once more.
Wrap the dough in greaseproof or waxed paper and chill in the refrigerator for 30 minutes. Remove the dough from the refrigerator. If it looks streaky, roll it out and fold it once more. The dough is now ready to use.