"Terry Pulliam Burd" > wrote in message
...
> .
He kneaded the butter
> in until it was fairly well distributed, then using something of a
> "dusting hands" motion, brisky rubbed the butter-flour mixture through
> his hands repeatedly until you could barely tell there was any butter
> in the flour. The second surprise was not chilling the dough. He just
> let it rest at room temperature for 20 mins.

My Mum made her pastry that way and she was a superb pastry cook.

BTW, you lucky sod!!! I'm thoroughly jealous!
Graham