Cooking Instructions
1.
Cube a third of the Unsalted Butter (12 ounce) and place in a large bowl with Bob’s Red Mill Gluten Free Pie Crust Mix (16 ounce). Using a pastry blender or two knives, cut in butter until the mixture is the consistency of coarse cornmeal.
2.
Add Water (6 fluid ounce) as needed until the mixture forms a consistent and well-hydrated dough. You may not need all of the ice water, so do not add it all at once.
3.
Form dough into a rectangle and wrap well in plastic wrap. Chill at least 4 hours or overnight.
4.
Meanwhile, shape the remaining butter into a wide, flat rectangle, about 5×8-inches. Wrap in parchment paper, then wrap tightly in plastic wrap and chill for at least 4 hours or overnight.
5.
Remove dough and butter block from the refrigerator and let sit at room temperature until butter is just soft enough that a fingertip can make a dent in it with moderate pressure.
6.
Roll the unwrapped dough between two pieces of plastic wrap or parchment paper to a square twice the size of the butter block.
7.
Remove the top layer of plastic or parchment from the dough and unwrap the butter block. Place the butter block in the center of the dough square.
8.
Fold the top and bottom edges of the dough over the butter.
9.
Then fold in the sides. Place the butter-filled dough in between two clean pieces of plastic wrap or parchment paper.
10.
Roll the dough into a long rectangle about 10 x 16-inches.
11.
Remove the top layer of plastic wrap or parchment paper. Using the bottom layer of plastic wrap or parchment to assist in moving the dough, fold the bottom third of the dough up towards the center.
12.
Roll the dough into a long rectangle about 10 x 16-inches.
13.
Repeat a second fold, wrap the dough securely in plastic wrap and chill at least 4 hours. Two folds have now been completed.
14.
Repeat the double-folds three more times for a total of 8 folds, making sure to chill for at least 4 hours between each double-fold.
15.
The gluten-free puff pastry is now ready to use. Follow a specific recipe’s instructions for precise shaping and baking instructions.
