Flaky Pastry Dough
Photo: Myalbanianfood, CC BY-SA 4.0
Flaky pastry dough is a simple, old-fashioned dough built from equal weights of flour and butter. The butter goes in by stages rather than all at once. A quarter is cut into the flour, and the rest is flaked in over repeated rollings, which creates the thin, separate layers that make a pastry crisp and light. It needs only three ingredients and a knife, and it suits pies, tarts and turnovers.
Instructions
Divide the butter into four equal pieces and set three of them aside.
Using a knife, cut one piece of butter into the sifted flour until the butter is broken up and worked through the flour.
Add just enough water to bring the mixture together into a dough. Add it a little at a time, since too much water will make the pastry tough.
Roll the dough out into a sheet.
Dot the rolled dough with part of the remaining butter and flake it in, then roll again. Repeat this with each remaining piece of butter until all of it has been worked into the dough.
Make it personal.
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