Minimal handling and cold chunks of butter are keys to making flaky pastries with this simple recipe.
story & photos by Bakery Boy
recipe by Stuart Shull
I try to learn something new from every baker I meet, and to pass along tips to Bakery Boy Blog readers when I can. During my visit with Stuart and Anissa Shull at Tellico Grains Bakery, Stuart made a batch of puff dough, a simple combination of flour, butter, and water that the couple uses for pie crusts, turnovers and fruit tarts. Here’s his recipe, scaled down to make enough dough for three pies.
PUFF DOUGH FROM TELLICO GRAINS BAKERY
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