Light crispy pastry ideal for pies
450g cake flour
350g butter or margarine
250ml cold water with a squeeze of lemon juice (approximate)
- Mix the flour and salt in a mixing bowl, divide the butter into four portions on a plate. Put one quarter into the flour and rub it in.
- Mix to a pliable dough with lemon juice and cold water and turn onto a lightly floured surface. Knead well.
- Roll into an oblong about 36 x 15cm keeping the sides quite straight and the top flat.
- Mark the pastry into three equal portions with cutting it up. Dot the second quarter of butter over the top two-thirds, then fold the bottom third up over the middle and the top third down.
- Seal the open ends with a rolling pin and give the pastry a quarter turn so that the folded end is to the right or left.
- Repeat numbers 3, 4 and 5 with the remaining two quarters of butter. Cover and chill after each rolling.
- Roll out once more and fold up as before, cover and leave in a cold place for at least 30 minutes before use.
- Always take care to roll out the pastry away from you and do not break the air bubbles that will rise.
- Ensure the butter used is cold and hard, if necessary chill for 20 minutes after dividing into four portions.
- If the butter comes through the pastry and sticks to the surface put the mixture back in the fridge to harden as the butter has become too soft with rolling and handling.
- If the pastry rises unevenly, it may be due to the pastry being badly rolled and folded. When rolling keep sides straight and always fold into a true oblong.
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