Rustic “Puff” Pastry This is the most versatile flakey delicate pastry. You can use it for galettes, tarts, hand pies, cobbler, etc. I used half home milled white wheat berries and half bobs red all purpose flour. If I had a flour sifter I would have just sifted instead of using store bought. I’ll probably do this going forward just need a good U.S.A. made sifter. 4 cups home milled soft white wheat 4 cups sifted white wheat or AP flour 2 tsp salt 2 lbs full fat butter like kerrygold (this is 4 8oz blocks) 1/4 cup ice cold water Cut your butter into chunks make sure it’s very cold. Rub butter and flour into each other using your fingers. Careful not to over work the dough. I used a rolling pin to roughly roll it out. It’s ok if there’s still huge chunks of butter not fully worked in. Form into a disc and chill for 30 mins Dust dough disc and surface with flour. Roll out and make a trifold. Wrap in plastic and chill for 30 mins. Repeat 2x more. #rusticpuff #tavernfood #theno...