Easy Puff Pastry Crust
(adapted from Baking by James Peterson)
1 cup cake flour
1 cup all-purpose flour
1/2 teaspoon salt
1 cup cold butter, cut into 1/2 inch cubes
3/4 cup ice water
Mix together the flour and salt. Toss in the butter cubes. Add the water slowly. Add only enough until you all of the flour is moistened. You might not need all of it. Flatten the dough into a rectangle and throw in the freezer for about ten minutes. Get it out and fold the dough twice, kind of like an envelope. Roll it back out into a large rectangle and freeze it for another ten minutes. Repeat this until you have folded it into an envelope three times. If you have a hard time rolling it out, pound it with the rolling pin and then roll it. Press it into a tart pan. You’ll have some spare around the edges that you can cut off and throw away. (I baked my spare crust with some cinnamon and sugar. Yummay). Freeze the crust while the oven preheats to 450º. Bake for 20 minutes (I didn’t use pie weights, but it did shrink form the edges some. To make up for it though, it does puff up quite a bit). While it’s in the oven, make the filling.