This is my step by step guide for perfect buttery sweet flaky pastry, perfect for using in sweet pie and galette recipes.
Sweet Flaky Pastry Recipe
You will need 4 0z (113g) of Unsalted Butter, cut into small cubes. My top tip for this pastry is to keep everything as cold as possible, so once it has been diced, pop the butter into a food bag and into the freezer for 30 mins.
Weigh out 5.6 oz (159g) Plain Flour, 0.5 oz (13g) Caster Sugar and 1/4 Teaspoon of Salt into a glass or ceramic bowl, cover with clingfilm and chill.
Once chilled (at least 30mins) tip the flour mixture and butter into a food processor and blitz briefly. The butter should still be in large visible pieces, but should be mixed in with the flour.
Add 2.5 oz Iced Water (make sure it is very cold but that no actual ice cubes are added to the mixture) Mix until just combined, be careful not to over mix. It doesn’t matter if there are still pieces of butter visible.
Once I have made the pastry, I like to roll it out straight away using a piece of baking paper as a barrier to prevent it sticking to the rolling pin.
Then wrap in clingfilm and chill for at least an hour.
You can also freeze for use at a later date, defrost in the fridge before using.
TIP: I like to chill the pastry board (unless using a marble one) beforehand. Keeping the pastry as cold as possible stops the butter from melting and helps create a better flakier pastry.