Pie Dough

Ingredients

• 200 g wheat flour Type 550 (+ flour for handling)
• 50 g whole wheat flour
• 1 egg yolk
• 1 tsp salt (6 g)
• 200 g cold butter

Instructions

1. 1.

   Mix 150 g wheat flour Type 550 and whole wheat flour, knead with 80 ml cold water, egg yolk, and salt into a smooth dough within 5 minutes. Shape the base dough and cover for 30 minutes in the refrigerator.

2. 2.

   For the laminating fat, quickly mix butter with remaining wheat flour Type 550, form into a block, and refrigerate for about 30 minutes.

3. 3.

   Place dough on a floured surface and roll out to a rectangle about 8 mm thick, twice the size of the butter block. In German puff pastry, the base dough is folded around the laminating fat so that the fat lies inside and the dough outside.

4. 4.

   Lay the butter block in the center of the dough and pull the four corners tightly over it. Press the edges firmly together to keep the fat from being squeezed out.

5. 5.

   Roll the dough into a first turn about finger-thick into a rectangle, dust excess flour with a brush.

6. 6.

   Fold one third of the dough over the middle third, then lay the remaining third on top. The layers should align as precisely as possible.

7. 7.

   Rotate the dough packet 90°, so that the crack edge is right or left. Roll the layers back into a rectangle and fold the sheet into quarters. Push both edges inward, then fold again to keep the layers together. Work quickly to keep the dough cool, dusting excess flour frequently. Cover for about 30 minutes before further processing.

8. 8.

   Roll the dough back into a rectangle and fold in thirds as described in step 6. Roll out again and fold into quarters (step 7). Let the dough rest covered overnight in the refrigerator, then process accordingly.