How to Make Puff Pastry Dough From Scratch

Puff pastry puffs up when water in the layers of butter and dough evaporate in a hot oven.Classic puff pastry has close to a thousand separate layers of butter and dough, but there is an easier version.Here are some tips for making a blitz puff pastry that's a lot like a glorified pie crust:.Although the technique of blitz puff pastry is easier than the classic method, it still isn't fast.Plan to spend much of a weekend afternoon rolling and folding dough:A perfect candidate for project baking.Unlike making pie pastry, you don't want the butter to be stone cold. It should be at cool room temperature.You want big, big chunks of butter: Cut the sticks horizontally, so you've got pieces about a quarter inch thick.A tablespoon of lemon juice or vinegar helps tenderize the dough and keeps it from oxidizing or turning gray.Don't forget to refrigerate for at least 30 minutes before using your fresh dough