Classic Flaky Pastry

  • Servings: MAKES ONE 11 1/2-INCH PASTRY ROUND


  • 1 cup unbleached all-purpose flour
  • 1/8 teaspoon fine sea salt
  • 1 stick (4 ounces) cold unsalted butter, cut into cubes
  • 3 tablespoons ice water

How to make this recipe

  1. Blend the flour with the salt in a food processor. Add the butter and process until well blended, about 8 seconds. Add the water and process just until the water has been absorbed and the mixture looks like wet sand. Transfer the pastry to a work surface and knead lightly until it comes together. Pat the dough into a disk, wrap in plastic and refrigerate until firm, about 1 hour.

  2. On a lightly floured surface, roll the pastry into an 11 1/2-inch round. Drape the dough over a rolling pin, then open it out on a baking sheet lined with plastic wrap and refrigerate until ready to use.

Make Ahead

The pastry disk can be wrapped and frozen for up to 1 month.

Contributed By Published March 1999

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457156 recipes/classic-flaky-pastry 2013-12-06T23:19:44+00:00 Benoît Guichard desserts|pies-and-tarts|make-ahead|no-cook march-1999,benoit guichard,tart dough,pie dough,pastry dough,homemade pie dough recipes,classic-flaky-pastry 457156

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