how do i make flaky pastry?

Answer 1

good recipe on this site:

http://www.bbc.co.uk/food/recipes/database/flakypastry_1282.shtml

Answer 2

Light and flaky pie crust isn't quick nor easy. The best by far is the old Betty Crocker Cookbook version with one slight change. Try this but only if you want the best. 2 cups flour 1t salt 3/4 c Crisco (use the stick kind as the measurements are more precise) 4-5 T ice cold water (I put ice cubes in the water) Combine flour, salt and mix well. Cut in the crisco using a fork. Forget the old addage about mix until it's the size of peas. I never got that to work. What you're trying to get is a mix where the flour is no longer powdery. DO NOT over mix. Add 4 T of water and mix. Put down the fork and use your hand for the best results. The dough can be formed into a ball more easily and quicker. Add another T of water if needed. DO NOT over mix or your dough will become tough and yucky! I find I can use the dough ball itself to clean the sides of the bowl if I've got it right. Feel the dough, it should be very light and pliable. This will make two pie crusts. Good Luck!

Answer 3

flaky pastry is made by making sure the ingridents are all chilled especially the butter. any water you add should be ice water. do not over work the dough and roll the dough into a ball in plastic wrap and put it in the fridge for about 30 minutes. when you take it out,work it quickly so it doesn't get warm. The lil balls of buter throughout the dough is what makes it flaky

Answer 4

Try this:

OLGA's PIE CRUST

4 cups flour
1 Tablespoon sugar
2 teaspoons salt
1 3/4 cup Crisco Shortening
1/2 cup cold water
1 Tablespoon vinegar
1 egg

Stir the flour, sugar and salt together in a medium size bowl. With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs.

In a small bowl beat together water, vinegar and egg. Add to flour mixture until the dough comes together.

Gently gather dough particles together into a ball. Wrap in plastic, and chill for at least 30 minutes. Divide into 4 balls. Lightly flour sides of the ball and roll out on lightly floured board or pastry cloth. Makes two 9-inch double-crust pies.

Note: Dough can be refrigerator up to 3 days. It can be frozen until ready to use; thaw until soft enough to roll.

Answer 5

With short pastry and butter, and a lot of hard unnecessary work and even more time spent rolling and refrigerating so many times as to be thoroughly boring.
To put it another way, don't waste your time - buy it Frozen, ready made. You won't better it at home anyway!

Answer 6

It's all about the fat content. You have to use a lot of butter with your flour to make it really flaky, yes it is very fating but, It's OK for a treat once in a while. Happy holidays!!!!!!!!!!!!!!!

Answer 7

flaky and puff pastry is very difficult to make..its cheaper to buy it.

Answer 8

after adding the liquid DO NOT play with the dough.Just gently mix it then roll out.If u mess with the dough too much it will come out hard not flaky.

Answer 9

It is a labour of love, much better to by a good quality ready made one. A lot of the top chefs on telly have confessed to doing this recently.

Answer 10

Don't! It's easy enough to buy ready made puff pastry.

Answer 11

you have to keep it cold because its mostly fat, with some flour. The idea is that the fat melts leaving the flour isolated, thus the flake. How do I know? looked it up on the web....heaps of info...After finding out the fat content I backed right off making pies!