Cube 4 oz of cold butter and place in a large bowl with Bob’s Red Mill Gluten Free Pie Crust Mix.
Using a pastry blender or two knives, cut in butter until the mixture is the consistency of coarse cornmeal.
Add ice water as needed until the mixture forms a consistent and well-hydrated dough.
Form dough into a rectangle and wrap well in plastic wrap. Chill at least 4 hours or overnight.
Shape the Butter
Meanwhile, pound the remaining 8 oz of butter into a wide, flat rectangle (about 5 x 8 inches).
Wrap in parchment paper, then tightly in plastic wrap and chill for at least 4 hours or overnight.
Combine Butter & Dough
Remove dough and butter block from the refrigerator and let sit at room temperature until butter is just soft enough that a fingertip can make a dent in it with moderate pressure.
Roll the unwrapped dough between two pieces of plastic wrap or parchment paper to a square twice the size of the butter block.
Remove the top layer of plastic or parchment from the dough and unwrap the butter block. Place the butter block in the center of the dough square.
Fold the top and bottom edges of the dough over the butter.
Then fold in the sides.
Roll & Fold the Dough
Place the butter-filled dough in between two clean pieces of plastic wrap or parchment paper.
Roll the dough into a long rectangle about 10 x 16 inches.
Remove the top layer of plastic wrap or parchment paper. Using the bottom layer of plastic wrap or parchment to assist in moving the dough, fold the bottom third of the dough up towards the center.
Fold the top third of the dough down to meet the bottom of the first fold. This is one complete “fold.”
Roll the dough into a long rectangle about 10 x 16 inches. Repeat a second fold. Wrap the dough securely in plastic wrap and chill at least 4 hours. Two folds have now been completed.
Repeat the double-folds three more times for a total of 8 folds, making sure to chill for at least 4 hours between each double-fold.
Roll & Cut the Dough
After chilling the final fold, roll out the pastry to 1/8 to 1/4-inch thick, depending upon use, and cut into desired shapes.
Chill the cut-out pastry for 30 minutes.
Brush with an egg wash.
Bake at 425°F for about 15-20 minutes; reduce heat to 375°F and bake until brown and flaky.
Or, follow instructions of a specific recipe for shaping and baking.
