Flaky Buttery Pastry
Perfect for sweet or savory pies and tarts
Ingredients
- 2½ cups cake flour
- 2 tsp castor sugar (omit if you make a savoury pie)
- ½ tsp salt
- 250 g cold unsalted butter (cubed)
- ½ cup ice water
Instructions
- Place flour, salt and sugar in a mixing bowl and whisk through.
- Add butter and either use a fork or pastry cutter to cut butter into flour. Alternatively use a food processor but do not overmix. The dough need to resemble a crumble texture.
- Gradually add the ice water and stir into the flour-butter mixture using a spoon or spatula.
- Transfer the dough to a floured surface and gently kneed.
- Form a ball and cut it into half.
- Clingwrap each half and refrigerate for 2 hours or freeze for later use.