Instructions: (For use with the Big Apple Turnovers, recipe follows)

1. Combine 1-1/2 cups of the flour and the cream of tartar in a medium-size mixing bowl. Add the butter and stir briefly to coat with flour. Cut the butter into the flour mixture with a pastry blender until crumbs the size of corn kernels form (you can also cut the butter in by pulsing until crumbly in a food processor). Add the cold water and stir until a dough forms.

2. Turn the dough out onto a work surface sprinkled with 1 Tablespoon flour. Flatten into a disk and sprinkle with another 1 Tablespoon flour.

Roll the dough out into a rectangle 1/4 to 1/2 inch thick, sprinkling with additional flour only as necessary to keep it from sticking.

3. Brush excess flour from the rectangle of dough. Fold the short ends in to meet at the center, then fold in half, lengthwise, to form 4 layers of dough. Roll the dough out again into a rectangle, sprinkling the work surface with flour as necessary. Fold up as before, first with the short ends to the middle, then in half. Wrap the dough in plastic wrap and refrigerate for 20 minutes.

4. Repeat the same roll-and-fold sequence twice more, each time rolling the dough out into a rectangle, folding the short ends to the center and then folding in half, using only a sprinkle of flour on the work surface this time. Wrap in plastic wrap and refrigerate for 20 minutes more.

5. The dough may be stored in the refrigerator for up to 2 days.

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