In the bowl of your stand mixer put all the liquids and salt. Add some flour and start mixing on low speed.

Gradually add the flour and knead on medium speed. Knead for about 10min in total, until you have a soft dough.

Take the dough out of the bowl & knead it by hand for a few minutes. Shape it into a ball & put it in an oiled bowl. Cover with plastic wrap & let it rest for 30mins.

Weigh the dough & cut it into 32 equal pieces. Smooth them with your palm & cover with plastic wrap.

Sprinkle your bench & 4 pieces of dough with corn starch. Roll out 4 disks, 12cm/4.7″.

Brush the 3 disks with creamed butter. Put one disk above the other with a buttered side up. Cover with the 4th.

Wrap with food membrane. Repeat the process for the rest of the dough.

You have 8 stacks of dough disks in total. Each stack will be rolled out into one medium-sized pastry sheet with four layers. They can be used for sweet or savory pies, hand & mini pies, and pie rolls.

Refrigerate them 2 – 3 hrs until firm, before using. You can keep them in the freezer for up to 4 months. Take as many as you want out of the freezer and put them in the fridge overnight to thaw.

Tip: Two ways to soften & cream butter or hard margarine easily “Defrost” it in the microwave for 15 to 20 seconds. It will be soft enough to cream it. If needed, repeat for 5 more seconds. Put the butter in a saucepan over medium heat. When the 1/3 of it has melted, remove it from the heat. Using a fork or a whisk, mix until melted and not melted butter becomes a smooth cream.