Flakey pastry

A super flakey buttery pastry that will elevate any pie recipe you have.

I made this pastry for an apple pie and it's so good that it needs its own post. I didn't take many photos of the process of me making the pastry so I drew a little doodle of the steps you need to take in order to make this delicious pie crust.


Makes: Two 23 cm single pie crust or one double-crust

Prep time: 2 hours | Baking time: 1 hour



  • 225g plain flour

  • 1 tbsp caster sugar

  • 1 1/4 tsp salt

  • 225g cold unsalted butter, cubed

  • 120ml cold water


  • Mix all your dry ingredients together in a bowl, then add in the cold butter. Here you want to toss the butter in the flour mix with your fingertips. Pinch the cubes of butter flat and toss in flour mix once more. Do this for all the butter cubes

  • Add the cold water and mix with your spatula until you form a shaggy dough. Press and knead the dough until it forms a ball - don't over knead

  • Place the dough ball on a floured surface and roll out the dough into a rectangle 25cm x 38 cm

  • With the longer side facing towards you, you will do a book fold - fold each 25cm side end toward the middle so the edges meet, then close the packet like a book

  • Fold the book in half, top to bottom, then slice the dough in half horizontally, so you have two roughly equal-sized rectangles of dough

  • Cover both pieces and place in the fridge for 15 minutes, this is so the butter hardens

  • Take the dough out of the fridge and roll out in a circle to line your pie tin - make sure you roll out enough so there's excess dough hanging off the sides of the tin. Roll out the lid with the other dough.

  • Once you've lined your pie tin, place this back in the fridge for the base to firm up for 1 to 2 hours (this would be a good time to chill the top lid too)

  • Fill your pie, add your lid and bake for 1 hour in a preheated oven at 350°F/175°C/ Gas mark 3

Try making this pastry with my apple pie recipe here.

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