Rough Puff Pastry
Yields (18) egg tart mold @ 1-1/4 oz per mold; or (2) 9" pie crusts.
Ingredients
2 cup pastry flour1/2 tsp salt
1/2 tsp baking powder
1 cup unsalted butter, cut in cubes
1/2 cup sour cream
Two-Third Portions (to fit 12 egg tart fillings):
1-1/3 cup pastry flour
1/3 tsp salt
1/3 tsp baking power
2/3 cup unsalted butter, cut in cubes
1/3 cup sour cream
Instructions
1. Whisk flour, salt, baking powder.2. Add butter. Mix into crumbly mess. Keep butter chunky.
3. Mix in sour cream. Still crumbly mess.
4. Roll on floured surface. Bring everything together in a few quick kneads to form rough log.
5. Roll out to rough 8x10.
6. Dust both sides.
7. 3-fold letter fold.
8. Flip over dough. Turn 90 degrees. Roll out to 8x10 again.
9. 3-fold letter fold.
10. Plastic wrap. Chill 30 min.
Pie crust: divide in 2. Roll out.
Egg tart crust: divide in 24. Push into buttered & floured mold with thumb.
Stores in fridge 2-3 days. Store in freezer 1 month. Defrost before use.