Making Flaky Pastry Dough
To get flaky pastry, you must keep the fat cold and the water minimal. The goal is to create distinct layers of butter encased in flour; when those butter pockets hit the heat of the oven, they create steam, forcing the dough to puff and separate into crisp, delicate sheets.
Temperature is your primary ingredient.
If the butter melts before it hits the oven, the dough will be tough instead of flaky. Keep your kitchen cool and your ingredients chilled until the very last second.
- Large stainless steel bowl
- Pastry cutter or two butter knives
- Rolling pin
- Plastic wrap
What goes in.
- 2 1/2 cupsall-purpose flour
- 1 tspkosher salt
- 1 cupunsalted butter, frozen and cubed
- 6-8 tbspice water
Maintaining Pea-Sized Chunks
When cutting the fat into the flour, stop while you still have visible, bean-sized pieces of butter. These solid fat deposits are the engine of your flake.
The method.
Mix dry ingredients
Whisk the flour and salt together in your bowl until uniform.
Cut in the butter
Add the frozen butter cubes. Use your pastry cutter to work the fat into the flour until the mixture resembles a coarse meal with some larger, visible butter chunks remaining.
Hydrate the dough
Drizzle in 6 tablespoons of ice water. Toss with a fork. Keep adding water by the tablespoon until you can squeeze a handful and have it hold its shape without crumbling.
Chill
Divide the dough into two discs. Wrap them tightly in plastic and refrigerate for at least an hour to let the flour hydrate fully and the butter harden again.
Roll
On a lightly floured surface, roll the dough outward from the center, rotating frequently to ensure it isn't sticking. Aim for a thickness of 1/8 inch.
When it doesn't go to plan.
Use a marble or granite surface if you have one; it stays naturally cold.
If the dough feels sticky or soft at any point, put it back in the fridge for 15 minutes before proceeding.
Use a heavy rolling pin to let the weight of the tool do the work, rather than your hands, which will warm the dough.
The ones that keep coming up.
Why is my dough tough?
You likely overworked the dough or added too much water. Only mix until the ingredients barely cling together.
Can I use salted butter?
Yes, but omit the additional salt listed in the recipe. Unsalted is preferred so you can control the seasoning.