This basic flaky pastry recipe can be used for all kinds of sweet and savoury dishes - quiches, tarts, pies and galettes of all kinds. It should bake until golden brown, break into buttery flakes and taste delicious.
The pastry will keep in the fridge wrapped in clingfilm overnight, or in the freezer for several months.
Once you've made it a few times you'll realise it can be done quickly and easily and tastes so much better than store-bought. Use good unsalted butter and plain (all purpose) white flour.

Once you've made it a few times you'll realise it can be done quickly and easily and tastes so much better than store-bought. Use good unsalted butter and plain (all purpose) white flour.
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