Recipes Classic Flaky Pastry Be the first to rate & review! Plus: Dessert Recipes and Tips By Benoît Guichard Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Yield: MAKES ONE 11 1/2-INCH PASTRY ROUND Ingredients 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 Directions 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. 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. Rate it Print