I don’t know why it is called flaky pastry. It is another way of making short crust pastry that is similar to how you make puff pastry but using a different process.
I tried it out tonight and it tasted really flaky, though not as flaky or peeling in layers as I had expected.
Ingredients: makes 1 9″ pie crust
1 1/2 cups (125g) all-purpose flour
125g unsalted butter
40 ml (1 tablespoon + 2 teaspoon) water
1/2 teaspoon salt
- Mix salt into the flour.
- Dice the butter and rub into the flour till it resembles bread crumbs or feels like sand.
- Add the water and mix it into the dough. It will be quite wet.
- Using your fingers, press the water into the dough against the sides of the mixing bowl.
- The dough should start to cling to a ball. Work in a clockwise or anti-clockwise manner, swirl the dough into a ball.
- Place in the fridge for 10 minutes, please wrap in some clingwrap first!
- Unwrap the dough, keep the clingwrap for later.
- Flour your rolling surface (sprinkle some flour on a board or counter top for rolling). Place dough on the surface.
- Roll to a rough rectangle shape, about 5mm (1/4″) thickness. Fold the length into 3 layers – fold 1 end towards the center, about 2/3 of the rectangle’s length, then fold the other end on top.
- Next step is to fold another 3 layers, again on the length.
- Repeat previous 2 steps twice more.
- If the dough starts to sweat or become sticky, wrap in the clingwrap & let it cool in the fridge before repeating these steps.