Easy Puff Pastry (for Tarts and Turnovers)
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
Make your favorite pie pastry for 2-crust pie. Roll out 1/8 inch thick
Dot with bits of butter, using about 1/3 cp firm butter, neither hard nor
soft. Fold dough so that two sides meet in center.
Seal by pressing edges with fingers. Fold end sto center and seal.
Wrap in waxed paper. Chill thoroughly in refrigerator.
Roll folded pastry out like regular pie pastry. Cut and fit into pie
pans, or make tart shells, or use as called for in various recipes.